On my last trip to Israel, I tasted a delicious soup made from Jerusalem artichokes at the Magda Kitchen, a tiny outdoor restaurant in the Jerusalem hills that Anthony Bourdain visited in Parts Unknown. “I like Jerusalem artichokes because they taste like mushrooms of the land,” said Michal Baranes, a Jewish Israeli who opened this homey eatery with her Arab Israeli husband Yakub Barhum in his village of Ein Rafa.
Ingredients
For the Jerusalem Artichoke Soup with Celery Root
- 2tablespoons olive oil
- 1large onion, diced
- 1celery root (about 1 pound), peeled and cut in 1/2-inch cubes
- 2pounds Jerusalem artichokes, peeled and cut in 1/2-inch cubes
- 2large carrots, peeled and left whole
- Leaves from 2 sprigs thyme, or 1/2 teaspoon dried thyme
- 6cups vegetable broth (recipe below)
- Salt and freshly ground pepper to taste
- ¼cup sliced or slivered and toasted almonds, to garnish
- 2tablespoons chopped parsley, to garnish
For the broth
- 1large onion, cut in quarters
- 4large carrots, peeled and cut in large chunks
- 2stalks celery, cut in large chunks
- 2leeks, white and light green parts only, cleaned and cut in large chunks
- 2canned plum tomatoes, coarsely chopped
- 2bay leaves
- 2branches fresh thyme
- A few sprigs fresh parsley
- Salt and freshly ground pepper to taste
Yield: 6-8 servings
Preparation
To make the Jerusalem Artichoke Soup with Celery Root
- Step 1
Warm the oil over medium-high heat in a heavy pot with a tight-fitting lid, then sauté until translucent, about 5 to 10 minutes.
- Step 2
Add the celery root, Jerusalem artichokes, whole carrots, and thyme. Increase the heat to medium and continue to sauté for a few more minutes.
- Step 3
Add the vegetable broth, salt, and pepper to taste. Bring to a boil, then simmer uncovered for about 30 minutes, or until the vegetables are completely soft. Remove the carrots and discard or save for another use. Pulse most of the soup in a food processor, blender, or using an immersion blender, leaving about a fourth of the soup chunky for a more rustic soup. Taste and adjust seasonings.
- Step 4
Serve garnished with a sprinkle of the almonds and parsley.
To make the Vegetable Broth
- Step 1
Put the onion, carrots, celery, leeks, tomatoes, bay leaves, thyme, and parsley in a large stock pot. Season with salt and pepper to taste, then add 10 cups of water, bring to a boil, then simmer over low heat, uncovered, for 45 minutes.
- Step 2
Remove from heat and let cool to room temperature, then strain through a sieve, and set the broth aside.
Yield: About 8 cups broth (extra broth can be frozen for up to a year)