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Jerusalem Artichoke and Celeriac Soup 30/08/2018, Recipes

By Alex Bluett, Freelance Chef

The earthy artichokes and celeriac create a depth of flavour that few other vegetables can top, making this one of my favourite soups. Deep frying the peel of the artichoke adds a great alternative crunch to croutons and turns something destined for the bin into a great garnish. Adding rapeseed oil elevates this to a truly decadent starter, lunch or warming supper.


Serves 6-8

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500g jerusalem artichokes
3 medium onions sliced
3 sticks of celery sliced
3 cloves of garlic, crushed
1 celeriac (750g)
125g butter
1.5 litres veg stock
dash of cream
Salt & pepper to taste (from your larder)
Small bunch of chives, finely sliced
Rapeseed oil (from your larder)


1. Wash and peel the jerusalem artichokes. 
2. Reserve the peels, placing them in a bowl of cold water.  Peel the celeriac and dice into 1 inch chunks.
3. Place the butter in a heavy based pan, add the onion and celery and sweat off for a few minutes until translucent.  Add the garlic, celeriac and artichokes, and cook for a further few minutes. 
4. Add the veg stock, bring to a boil and cook until the celeriac and artichoke are tender, around 30 minutes. Transfer to a soup blender and blitz until smooth. Pass through a sieve, taste and season.

For the Artichoke Crisps (optional)

If you have a fryer... 

1. Preheat the fryer to 165 degrees. 
2. Remove the peel from the cold water and drain. 
3. Fry the artichoke peeling in small batches for a few minutes until crisp. Transfer to a clean cloth to drain and season with a little salt.  Allow to cool and transfer to an air tight container for later.

Alternatively, shallow fry the peels in a frying pan in a centimetre of oil, turning regularly until crisp. 

To assemble

Reheat the soup, add the dash of cream and pour into bowls.  Drizzle a little rapeseed or truffle oil onto the soup, add some of the artichoke crisps and sprinkle with the chives.