Andrea just whipped this up, and I must say, it’s insanely good. I’ve made some notes below about how one might make a vegan or dairy-free version. That said, this soup is a really good excuse for bacon.
- 1 pound (0.45kg) Jerusalem artichokes (sunchokes), peeled
- ½ of one celery root (celeriac), peeled
- 5 medium golden potatoes, peeled
- 1 medium yellow onion, roughly chopped
- 1 large leek, washed & sliced
- 3 cloves garlic
- 2 bay leaves
- 5 cups (1.125 l) chicken stock (or vegetable stock)
- ½ cup (125 ml) half-&-half or whole milk (optional)
- 4 strips of bacon (optional)
- 2 tbs (30 ml) butter (or olive oil)
- salt and fresh ground pepper
Total preparation time: about 45 minutes. Simmer the sunchokes, celeriac, potatoes, onion, and garlic in the stock until the celeriac is tender (about 30 minutes). Remove the bay leaves and blend until smooth, adding the milk/cream at that time. Meanwhile, fry up the bacon strips, break them into pieces and dump them in. Sautée the leek slices in the butter/oil (or bacon fat) until they’re golden, and add them in too. Season with salt and pepper to your liking. The soup mellows well and is very good the next day.
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