Caroline Dumas’ Cream of Jerusalem Artichoke, Fennel, and Celeriac Soup

  • Preparation 15 MIN
  • Servings 6



  1. Heat the oil in a large saucepan over medium heat. Sauté the leek for 3 minutes, adding 1 tablespoon of water, if necessary, to avoid burning.
  2. Add the Jerusalem artichoke, fennel, and celeriac, season and sauté for 5 to 7 minutes.
  3. Add the water and cook until the vegetables are tender.
  4. Reserve some of the cooking water and purée the vegetables in a blender, adding the reserved liquid, as needed.
  5. Adjust the seasoning and add the cream, if desired.
  6. Garnish with fennel leaves and a dash of lemon oil, if desired.


This recipe is from Caroline Dumas&rsquo book &ldquoSoupesoup à la maison&rdquo.

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Healthy Pick

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Nutrition Facts

For 1 serving

Without optional ingredients

Content % Daily Value
Calories 105  
Total Fat 5.6 g  
Saturated Fat 1 g  
Sodium (salt) 80 mg  
Carbohydrates 15 g  
Fibre 3 g  
Protein 2 g