Mary Berry Jerusalem Artichoke And Celery Soup

This delicious Mary Berry Jerusalem Artichoke and Celery Soup is a creamy, comforting dish perfect for chilly days. It’s quick and simple to make with common ingredients like onion, celery, and stock. The rich, nutty flavour is sure to warm you up, making it an ideal winter treat.

This Jerusalem Artichoke And Celery Soup Recipe Is From Everyday Cookbook by Mary Berry

Ingredients Needed

• 1 tbsp oil
• 1 large onion, finely chopped
• 4 celery sticks, chopped
• 750g Jerusalem artichokes, scr믭 and sliced
• 1 x 187ml bottle of white wine
• 1 litre vegetable or chicken stock
• 100ml double cream, plus extra to serve
• 1 tbsp snipped chives, plus extra to garnish
• Salt and freshly ground black pepper

How To Make Jerusalem Artichoke And Celery Soup

1. Cook the onion and celery: Heat the oil in a large saucepan. Add the onion and celery, then fry over high heat for 1 minute. Cover with a lid, reduce the heat to low, and cook for about 10 minutes until nearly soft.
2. Add the Jerusalem artichokes: Stir in the Jerusalem artichokes and cook over high heat for 3–4 minutes until they start to brown. Pour in the white wine and let it boil for 2 minutes.
3. Add the stock and simmer: Add the stock, bring it to a boil, then cover and reduce the heat. Let it simmer for about 25 minutes, or until all the vegetables are tender.
4. Blend the soup: Season with salt and pepper. Stir in the cream and chives. Use a hand blender or a food processor to blend the soup until smooth.
5. Serve and garnish: Ladle the soup into warm bowls, adding a swirl of cream and a sprinkle of chopped chives to garnish.

Recipe Tips

• Use fresh Jerusalem artichokes: Make sure the artichokes are fresh and not shrivelled. This will give the soup a better texture and flavour.
• Simmer the soup gently: Once you add the stock, cook the soup over low heat. This will help the vegetables soften evenly and create a smoother consistency.
• Blend thoroughly: For a silky-smooth soup, blend it well using a hand blender or food processor. If it’s too thick, add a little more stock or water.
• Adjust seasoning: Taste the soup before serving and adjust the salt and pepper to your liking. This will make sure the flavours pop.
• Add a swirl of extra cream: For an extra creamy finish, add a swirl of double cream just before serving for a beautiful presentation and richer taste.

How To Store Leftovers

• Refrigerate: Put leftovers jerusalem artichoke and celery soup it in an airtight container. It can be kept in the fridge for up to 3 days.
• Freeze: Freeze leftovers jerusalem artichoke and celery soup in an airtight container or bag for up to 3 months. To thaw, leave it in the fridge overnight or heat it in the microwave.
• Reheating: Reheat leftovers jerusalem artichoke and celery soup by gently warming the soup on the stove over low heat for about 5-10 minutes, stirring occasionally, until heated through. You can also microwave in 1-2 minute bursts, stirring in between, until hot.

Nutrition Facts

Serving Size: 1 serving (approximately 496g)

• Calories: 224 kcal
• Total Fat: 1.63g
• Saturated Fat: 0.829g
• Cholesterol: 4mg
• Sodium: 6mg
• Potassium: 644mg
• Total Carbohydrate: 26.1g
• Dietary Fiber: 2.4g
• Sugars: 14.4g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe