Celeriac & Jerusalem artichoke soup and toast with smoke herrings — Velouté de céleri boule et topinambour
My dear friend Kati grows a lot of different vegetables in her home garden. Every year during September/October period she brings me freshly harvested Jerusalem artichokes. This time she brought me also a celeriac, a crop she started growing this year. So, I decided to make a soup using these nutty root veggies. Here is my take on a French classic: Velouté de céleri boule et topinambour.
|Toast some full grain toast. Peel the smoked herrings and place the meat on top of toast. Dip the toast in the soup and enjoy!
|Ingredients for the soup du jour.
|These aromatics are going to impregnate the celeriac.
|The stalks and leaves of the celeriac are totally edible, so I boiled some with Jerusalem artichokes.
|Glossy and velvety soup du jour.
|Dos cojones! Jerusalem artichokes (Helanthus tuberosus) are unusual root veggies as they are not as ubiquitous as potatoes, carrots, beets, and parsnips!