Celeriac Soup with Jerusalem Artichokes

January 2, 2010

Celeriac and Jerusalem Artichokes are both available in the winter (especially fresh from your local farmer’s market) and are excellent in this creamy soup. They are both root vegetables which are satisfying and help to ground us. Makes sense, right?


1-2 Large celeriac (Also called celery root), chopped
4 medium Jerusalem artichokes, chopped
Cashew cream (see recipe below)
1 Quart vegetable or chicken stock
2 Tablespoons of butter, ghee or olive oil
Two stalks celery, chopped
1 large onion, chopped
Salt and Pepper to taste

1. In a large stock pot, melt oil or butter and add chopped vegetables, saute for ten minutes, stirring until soft.
2. Add stock and bring to a boil, then simmer for 30 minutes, covered.
3. Carefully puree the soup in small batches in a blender or food mill, then salt and pepper to taste.
4. Add the cashew cream and simmer for 5-10 more minutes.
5. Serve with warm bread or homemade muffins.

Note: This soup can be made without the Jerusalem artichokes.

How to make Cashew Cream:

1. Soak 1 cup of whole raw cashews in water for at least 3 hours.
2. Drain, rinse and place in blender. Cover with fresh cold water so that water is one inch above the nuts.
3. Blend on high until smooth then strain through a fine mesh sieve or nut milk bag.

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