Well, it’s finally November, and the weather here in southeast London certainly feels like it. We’ve got the old electric radiator out again, hot water bottles in the bed, and a duvet on the sofa for snuggling. If we only had a fireplace, I think we’d be quite cozy!
But what this weather does for me is make me crave all kinds of warm hearty things… and above all soup! I almost never want to make soup during the summer, when all I want is a salad. But now, I want to tuck into something that feels just as cozy as the hot water bottle currently residing somewhere near my toes… which are covered in thick socks.
Now, this soup isn’t just warm and cozy, but it’s actually good for you! As I mentioned in a previous post about cooking with these bad boys, Jerusalem artichokes are full of inulin, which is amazing for your gut bacteria… just not for your dignity. They call them fartichokes after all. And that’s not the only part of this soup which is healthy – celeriac is too! I mean, it’s definintely not the prettiest vegetable to look at (seriously, it’s not winning any vegetable beauty contests) but celeriac is full of dietary fibre, minerals, and vitamins! With these two as the main ingredients in a soup, you’ll feel better in more ways than one. And seeing as how they are both currently in season, why not try this recipe this weekend?
Fun fact, we actually grew Jerusalem artichokes this summer, by accident. Turns out we missed some of the plant we dug up last year, and covered it with our new composter. Now we can’t properly dig the rest up, and so we will forever have Jerusalem artichokes growing by our composter. Which is great news for me, but not so for Richard. His gut seems to go particularely crazy when he has Jerusalem artichokes… which isn’t something he likes too much.
Now I really liked the flavour of this soup, as it’s very different from anything else I’ve ever had. Celeriac has a definitely celery taste (obviously), and combined with the nutty Jerusalem artichoke, it was quite unique. I seasoned it a bit less than most things I make, as I really wanted those two flavours to shine through. Normally I go crazy with tons of garlic… mmm garlic… **insert drooling here**
One other thing I tried, was making this dairy free. I’ve always struggled with digesting lots of fats, especially dairy, and have been trying to reduce the amount I consume. I used some single soya instead of cream to thicken the soup, and you couldn’t really tell the difference! So if you happen to be vegan, or trying to introduce vegan recipes into your life, you can easily switch some ingredients here to make it work for you.
And that’s it! It’s a really simple soup to make, and pairs quite well with my customary garlic sourdough bread… mmmmm… gotta love a big warm bowl of soup, and some crunchy garlicky toast! Perfect for this recent cold snap!
Recipe found in the November 2017 Waitrose Food magazine
- 700g jerusalem artichokes, diced*
- 500g celeriac, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 30g unsalted butter or oil
- 1.25-1.5 ltrs vegetable or chicken stock**
- 50ml single cream
- chopped chives to serve
- Place the diced artichoke and celeriac in a bowl of cold, salted water.
- In a pot over a low heat, melt the butter and sautée the onions and garlic until translucent, but not browned, about 8 minutes.
- Drain the vegetables, and add to the pot with a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften.
- Add the stock, and bring to a boil. Reduce the heat, and simmer gently for 20-25 minutes, until the vegetables are tender.
- Blend until smooth.
- Add the cream, and reheat gently. Divide between bowls, drizzle over with some extra cream, and top with chives to serve.
* you might want to peel them, if they have really thick skins, but mine were all small, and just needed a good scrubbing ** I added a bit less stock initially, to make sure it was as thick as I liked once the cream was added. Feel free to adjust to your taste.