Mary Berry Jerusalem Artichoke And Celery Soup

The first time I made this, I’d picked up Jerusalem artichokes from the market on a whim. I thought they were baby potatoes. They were not. I had no idea what to do with them—until I found this recipe. It sounded simple enough, but my first go was a bit of a disaster: I didn’t peel the artichokes properly (they were gritty), and I accidentally boiled off most of the wine. What I ended up with was… beige and bland.

But the second time? Magic. I took my time with the prep, didn’t rush the wine stage, and stirred in a proper swirl of cream at the end. The result was silky, deeply nutty, and much more special than its humble ingredient list suggests. If you’ve never cooked with Jerusalem artichokes before, this is the recipe that’ll win you over.

WHAT MAKES THIS RECIPE SPECIAL

This soup is proof that simple doesn’t mean boring. Here’s why it works:

• Jerusalem artichokes: They’ve got this naturally nutty, sweet flavour that shines once softened and blended.
• White wine reduction: Just two minutes of simmering gives depth without overpowering.
• Cream + chives: Cream smooths it out, and the chives? Bright, fresh, and not optional in my book.

It’s elegant enough for guests but honestly easy enough to make in your pyjamas.

INGREDIENTS + WHY THEY MATTER

• Jerusalem artichokes (750 g) – The star. Scrub or peel them well—mud hides in the nooks.
• Celery (4 sticks) – Adds savoury backbone and lightens the soup.
• Onion (1, large) – Builds a sweet base.
• White wine (187 ml) – Reduces to intensify flavour. I once forgot to let it boil—flat soup.
• Stock (1 litre) – Either chicken or veg works. Chicken gives it a richer body.
• Double cream (100 ml + extra to serve) – Lifts the texture and adds richness.
• Chives (1 tbsp, plus more to garnish) – Don’t skip them. They bring contrast and colour.
• Oil (1 tbsp) – For frying the base veg.
• Salt and pepper – Season in layers, not just at the end.

MAKING IT YOURS (WITHOUT RUINING IT)

• No wine? Use a splash of apple juice + a teaspoon of white wine vinegar. Not the same, but it works.
• Dairy-free? Use a swirl of oat cream and skip the garnish cream. Still silky.
• Vegetarian? Just use veg stock. It’s already meat-free otherwise.
• No chives? Try a little finely chopped parsley or spring onion—but chives are best.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup was gritty	Didn’t scrub/peel artichokes	Peel or scrub thoroughly—mud hides in crevices
Wine tasted sharp	Didn’t reduce it enough	Let it bubble hard for at least 2 mins
Soup lacked flavour	Skipped seasoning layers	Add salt at each step—not just at the end
Soup was too thick	Didn’t add enough liquid post-blend	Add a splash of hot stock or water

HOW TO MAKE MARY BERRY’S JERUSALEM ARTICHOKE AND CELERY SOUP

Soften the Veg
Heat oil in a large saucepan. Add the chopped onion and celery, fry for 1 minute, then cover and cook on low for 10 minutes until nearly soft.

Cook the Artichokes
Stir in the sliced Jerusalem artichokes. Turn the heat up and cook for 3–4 minutes until just starting to colour.

Deglaze with Wine
Pour in the white wine and let it boil hard for 2 minutes to reduce slightly.

Simmer the Soup
Add the stock, bring to a boil, then cover and simmer for 25 minutes until the veg is soft and tender.

Blend and Finish
Season generously. Stir in the cream and chives. Blend until smooth with a hand blender or food processor. Adjust thickness with more stock or water if needed.

Serve
Ladle into warm bowls, swirl with extra cream, and top with chopped chives.

TIPS FROM MY KITCHEN

• I peel Jerusalem artichokes with a spoon—less waste than a peeler.
• I always reduce the wine fully before adding stock—it deepens the flavour.
• If the soup looks too pale, I add a tiny grating of nutmeg or black pepper for contrast.

STORAGE + SERVING

• Fridge: Keeps for 3 days in a sealed tub.
• Freezer: Freeze in portions (skip the cream until reheating). Keeps for 2–3 months.
• Reheat: On the hob, low heat. Stir gently and add a little stock if too thick.
• Serve with: Crusty rye bread, seeded crackers, or a warm goat’s cheese crostini.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different wine?
A: Dry white works best—Sauvignon Blanc is perfect. Avoid anything sweet or oaky.

Q: Do I have to peel the artichokes?
A: Not strictly, but I always do. The skin can make the soup gritty if not scrubbed thoroughly.

Q: Is this soup good for batch cooking?
A: Yes—make a big pot and freeze in portions. Just leave out the cream until reheating.

Q: Can I make this without cream?
A: You can. It’ll be thinner and a touch less rich, but still flavourful. Oat cream works well too.

Try More Recipes:

• Mary Berry Tzatziki Soup
• Mary Berry Puy Lentil and Pearl Barley Soup Recipe
• Mary Berry Roasted Tomato and Garlic Soup Recipe