Jerusalem artichoke and celery cream soup

Many people serve Jerusalem artichoke raw, but this vegetable can be used to make various dishes. For example, it will be a good base for a delicious soup.

• Recipe author: Artyom Gorbunov
• After preparation, you will receive 3 servings
• Cooking time: 5 minutes
• Prep time: 50 minutes
• Total recipe preparation time: 55 minutes

Ingredients

• Butter 2 tbsp spoons
• Onion 2 pieces
• Celery 2 stalks
• Garlic 2 cloves
• Salt to taste
• Jerusalem artichoke 1 kg
• Water 1 l
• Ground black pepper to taste

Cooking method

• Heat the butter in a soup pot. Add chopped onion and celery and sauté until soft. Then put chopped garlic in a saucepan, salt and cook for another 1 minute.

• Add Jerusalem artichoke and 1 liter of water, stir well, cover the pan with a lid and reduce heat. Boil the soup for 45 minutes, or until the Jerusalem artichoke begins to boil.

  The water can be replaced with vegetable or chicken broth.

• Beat the finished soup with a blender and pass through a fine sieve to make the puree smooth. Taste it and add the required amount of salt and black pepper.

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