1 1/2 lbs (675 g) Jerusalem artichokes

1 onion, chopped

1 clove garlic, chopped

2 tablespoons (30 ml) olive oil

4 cups (1 litre) chicken broth

1 1/2 cups (375 ml) celeriac, peeled and cubed (about 1 small)

Celery leaves or cilantro shoots

Salt and pepper

Peel the Jerusalem artichokes and place them in cold water. Cut into thirds. Set aside.

In a saucepan, soften the onion and garlic in the oil. Add the broth, Jerusalem artichokes, and celeriac. Bring to a boil. Cover and simmer for about 35 minutes or until the vegetables are tender.

In a blender, purée until smooth. Add broth, if needed. Season with salt and pepper. Serve the soup and garnish with celery leaves or cilantro shoots.

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