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.
Jerusalem Artichoke Soup with Celery Root
June 09, 2021
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)