Sunday, February 03, 2013

Celaric, Leek & Jerusalem Artichoke Soup

I made this very simple soup today and it worked really well. Lovely pale pistachio colour, surprisingly tasty, and a delectable light, creamy texture. I was planning to sprinkle it with a load of finely grated parmesan but the soup was so tasty that the cheese wasn’t necessary.


Serves 2
  • An apple-sized piece of celeriac, cut into 1cm cubes
  • A large piece of artichoke (not as much as the celeriac), cut into 1 cm cubes
  • 1 leek, chopped
  • 1 onion, finely chopped
  • 2 or 3 cloves of garlic, chopped
  • A little rich vegetable stock
  • Optional bay leaf
  • Juice of ¼ of a lemon
  • A good glug of double cream
  • Salt

What to do:
  • Put all the vegetables apart from half the leek into a saucepan with some olive oil and fry over a medium heat, stirring occasionally, until the onions are translucent.
  • Pour in the stock to cover the veg by about 1cm, and add the bay leaf if using
  • Simmer until the celeriac and artichoke are soft
  • Add the remainder of the leek and the lemon juice, and cook for another few minutes, until the leek is tender.
  • Remove the bay leaf and the soup into a blender with the cream, and whizz up until velvety smooth.
  • Add salt to taste and hot water if the soup is too thick
Serve just as it is or with extra virgin olive oil and some freshly-ground black pepper.

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