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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