Mary Berry’s Jerusalem Artichoke And Celery Soup Recipe [GUIDE]

Mary Berry’s Jerusalem Artichoke and Celery Soup is a flavorful and hearty dish that showcases the earthy, nutty flavor of Jerusalem artichokes paired with the fresh, slightly peppery taste of celery. Known for her expertise in classic British cooking, Mary Berry has mastered the art of turning simple, seasonal ingredients into dishes that are both comforting and sophisticated, and this soup is no exception.

The soup’s creamy texture comes from the natural starch in the Jerusalem artichokes, which, when puréed, creates a velvety base that complements the crispness of the celery. Together, these ingredients offer a perfect balance of richness and freshness, making it an ideal starter for a cozy winter meal or an elegant addition to a dinner party.

Mary Berry’s version of this soup highlights the versatility of these two often-overlooked vegetables. While Jerusalem artichokes can be tricky to handle due to their knobbly, irregular shape, they bring a depth of flavor that works beautifully when paired with the subtle warmth of sautéed onions and garlic. The addition of celery provides an aromatic backbone, adding layers of flavor and a hint of natural sweetness that is especially pronounced when cooked down.

This soup can be served either hot or chilled, depending on your preference, and is often finished off with a swirl of cream or a sprinkle of fresh herbs for extra richness and color. Whether you’re making it as a comforting lunch, a light supper, or a starter for a formal meal, this Jerusalem Artichoke and Celery Soup is a wonderfully versatile dish that appeals to a wide range of palates.

Mary Berry’s Jerusalem Artichoke And Celery Soup Recipe

Ingredients Needed

To make Mary Berry’s Jerusalem Artichoke and Celery Soup, you will need the following ingredients:

1. Jerusalem artichokes (also known as sunchokes) – Around 500g (about 1 lb). These tubers are the star of the dish, offering a slightly nutty, artichoke-like flavor. When choosing Jerusalem artichokes, look for smooth, firm ones with minimal blemishes, as older ones can be tough and woody.
2. Celery – About 2 sticks (or roughly 200g). Celery provides the soup with a delicate peppery taste and balances the sweetness of the artichokes. It’s best to use fresh, vibrant celery to get the most flavor.
3. Onion – 1 medium-sized onion, finely chopped. Onion serves as the base of the soup, giving it a rich, savory foundation that complements the earthiness of the Jerusalem artichokes.
4. Garlic – 2 cloves, minced. Garlic adds a subtle depth of flavor that enhances the natural sweetness of the vegetables.
5. Vegetable stock – 1 liter (about 4 cups). Vegetable stock provides the liquid base for the soup and amplifies the overall flavor of the dish. For a richer taste, you can opt for homemade stock or a good-quality store-bought one.
6. Olive oil – 1 tablespoon. Used for sautéing the onions, garlic, and celery to bring out their flavors.
7. Butter – 1 tablespoon. Adding butter along with the olive oil will help create a richer, creamier soup base and provide a smooth texture.
8. Salt and pepper – To taste. These essential seasonings enhance the natural flavors of the ingredients and ensure the soup is perfectly balanced.
9. Double cream or crème fraîche (optional) – For finishing, a splash of cream or a dollop of crème fraîche adds a luxurious richness to the soup, making it smooth and velvety.
10. Fresh herbs (optional) – A sprig or two of thyme or parsley for garnish, adding a burst of fresh color and a hint of herbal fragrance.

Equipment Needed

The equipment required to make Mary Berry’s Jerusalem Artichoke and Celery Soup is relatively simple, ensuring that this dish can be made even in the most modest kitchens. Here’s what you will need:

1. Large saucepan or stockpot – This is where you’ll sauté the vegetables and cook the soup. Choose a pot with a heavy base to ensure even heat distribution and to avoid burning the ingredients.
2. Sharp knife – A good, sharp knife will help you chop the celery, onion, garlic, and Jerusalem artichokes with ease.
3. Chopping board – For safe and efficient vegetable preparation.
4. Wooden spoon or spatula – Used for stirring the vegetables as they cook, ensuring that they soften without burning.
5. Blender or food processor – After the soup is cooked, you’ll need to purée it. A hand blender (stick blender) is ideal, but a countertop blender works well too. Just be careful when blending hot liquids, as they can splatter.
6. Ladle – For serving the soup once it’s ready.
7. Measuring cups and spoons – To ensure the correct amount of ingredients, especially for the stock and cream.

Instructions To Make Mary Berry’s Jerusalem Artichoke And Celery Soup

Making this soup is a relatively straightforward process, but the key lies in cooking the vegetables gently to release their full flavor. Follow these steps for a successful dish:

1. Prepare The Vegetables

   Begin by peeling the Jerusalem artichokes. The skin can be a little tricky to remove due to their knobbly shape, so using a vegetable peeler or a small, sharp knife works best. After peeling, chop the artichokes into small chunks to ensure they cook evenly. Slice the celery into thin strips, and finely chop the onion and garlic.

2. Sauté The Aromatics

   In your large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing them for about 5 minutes until they become soft and translucent. This will form the base of your soup, releasing the flavors that will build the soup’s foundation.

3. Add The Vegetables

   Toss the chopped Jerusalem artichokes and celery into the pan. Stir them around to coat them in the oil and butter, cooking for another 5 minutes to slightly soften them and begin developing their flavors.

4. Add The Stock

   Pour in the vegetable stock and bring the mixture to a simmer. Allow it to cook for about 20-25 minutes, or until the vegetables are completely soft and tender. The Jerusalem artichokes should be easy to pierce with a fork at this point.

5. Blend The Soup

   Once the vegetables are tender, remove the pot from the heat. Using a hand blender, purée the soup directly in the pot until smooth and velvety. If you’re using a countertop blender, allow the soup to cool slightly before transferring it in batches. Blend until completely smooth, adding more stock if you prefer a thinner consistency.

6. Season The Soup

   Taste the soup and season with salt and freshly ground black pepper. If you want to add extra richness, stir in a splash of double cream or a dollop of crème fraîche at this point.

7. Serve

   Ladle the soup into bowls and garnish with a sprinkle of fresh herbs like thyme or parsley for a pop of color. If you’ve used cream, a swirl on top will add a touch of elegance and smoothness.

Tips And Tricks

1. Choose Fresh Jerusalem Artichokes: When shopping for Jerusalem artichokes, look for smooth, firm ones without dark spots or wrinkles. Fresh artichokes will yield a better flavor and texture.
2. Don’t Overcook the Vegetables: While you want the Jerusalem artichokes and celery to soften, be careful not to overcook them, as this can cause them to lose their flavor.
3. Blending Tips: If you don’t have a hand blender, you can also use a regular blender, but allow the soup to cool slightly before transferring it to the blender to avoid splashing hot liquid. Always start blending on a low speed.
4. Flavor Enhancements: If you like a little extra depth in your soup, try adding a splash of white wine when sautéing the vegetables or a pinch of nutmeg for a warm, aromatic twist.
5. Storage: This soup stores well in the fridge for up to 3 days and can also be frozen for up to 3 months. Just let it cool completely before storing.

Mary Berry’s Jerusalem Artichoke and Celery Soup is a beautiful representation of simple yet stunning British cuisine. With its creamy, velvety texture and a perfect balance of earthy and fresh flavors, it’s a versatile dish that can be served at any time of year. Whether you’re enjoying it on a cold winter’s day or as part of a summer dinner, this soup is guaranteed to impress. By using fresh, seasonal ingredients and following Mary Berry’s straightforward steps, you’ll be able to create a dish that feels both elegant and comforting.

Easy Recipe Variations For Mary Berry’s Jerusalem Artichoke And Celery Soup

Mary Berry’s Jerusalem Artichoke and Celery Soup is a warm, earthy, and slightly sweet dish that has become a favorite for many. Its unique combination of Jerusalem artichokes and celery brings out subtle flavors that are rich yet light at the same time. But, like any great base recipe, it’s ripe for variations to suit different tastes or dietary needs. Below are some easy ways you can tweak this soup to make it your own.

1. Add a Protein Boost:

   For those who want to turn this soup into a more hearty meal, adding a protein source is a simple and satisfying option. You can toss in some cooked chicken, turkey, or even crispy bacon for a savory crunch. For a vegetarian version, add lentils or chickpeas. Both will blend into the soup seamlessly and provide a boost of plant-based protein.

2. Introduce Spices for Extra Flavor:

   Mary Berry’s soup has a mild, delicate flavor, but you can experiment with different spices to create more complexity. A pinch of nutmeg or cinnamon will pair beautifully with the natural sweetness of the Jerusalem artichokes. For a bit of heat, a small amount of chili flakes or curry powder could be added to lend warmth and depth. This can be especially delightful in colder months when you want your soup to feel extra comforting.

3. Creamy Variations:

   While Mary Berry’s version might be light, you can easily take this soup into a rich and velvety direction. Instead of using just stock, replace some or all of the liquid with cream or milk for a richer base. Coconut milk is another great option, adding a slightly tropical twist. This change can turn the soup into a creamy delight, perfect for serving at dinner parties.

4. Herb Variations:

   Celery and artichokes have subtle flavors that pair beautifully with fresh herbs. While Mary Berry’s recipe likely calls for thyme or bay leaves, consider experimenting with other herbs like sage, which brings an earthy, slightly peppery flavor, or parsley, which adds a fresh burst. A sprinkle of fresh chives after serving can add a light, oniony kick.

5. Add Greens for Extra Nutrition:

   If you want to sneak in some extra nutrients, adding greens can be a great way to do so. Kale, spinach, or even watercress (which has a peppery bite) could be blended into the soup for a vibrant green color and an added punch of vitamins. Simply chop the greens and toss them in for the last few minutes of cooking, allowing them to wilt into the soup.

6. Make It Vegan:

   If you want a fully plant-based version of Mary Berry’s soup, swap the butter for olive oil and use vegetable stock instead of chicken stock. You can also skip the cream or replace it with coconut cream for a dairy-free alternative that will still add richness. A squeeze of lemon at the end can help brighten the flavors and add a fresh kick.

These variations are simple but impactful, taking Mary Berry’s soup from a delightful classic to a whole array of flavorful options.

Storing Leftovers

If you find yourself with leftovers after making this delicious soup, don’t worry! Jerusalem Artichoke and Celery Soup stores beautifully and can even improve in flavor as it sits. Here’s how you can store it to maintain its texture and taste:

1. Cooling:

   Allow the soup to cool to room temperature before storing it. This prevents condensation from forming inside the storage container, which can affect the texture of the soup. If you’re in a hurry, you can transfer the soup to a shallow container, which will speed up the cooling process.

2. Refrigeration:

   Once the soup is cool, transfer it into an airtight container and store it in the fridge for up to 3 days. The soup’s flavors continue to develop as it sits, and many people find that it tastes even better the next day.

3. Freezing:

   If you want to extend the shelf life of your soup, freezing is an excellent option. Allow the soup to cool completely before transferring it into freezer-safe containers. You can portion it out into single-serving containers for easy reheating later. The soup will keep in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and reheat on the stove. Be cautious when reheating, as the texture may change slightly after freezing, especially if it contains cream or milk. Stir the soup gently as it heats to bring it back to its original consistency.

4. Reheating Tips:

   When reheating the soup, do so slowly on the stove over medium heat. Stir frequently to ensure it heats evenly. If the soup appears too thick after being stored, you can thin it out with a splash of stock, water, or milk until you reach your desired consistency.

By following these steps, you can enjoy the flavors of Mary Berry’s Jerusalem Artichoke and Celery Soup for days to come, or even have some ready for a later date.

What To Eat With Mary Berry’s Jerusalem Artichoke And Celery Soup?

This soup, while delicious on its own, can be complemented with a variety of sides to elevate the meal experience. Here are some fantastic ideas for what to pair with Mary Berry’s Jerusalem Artichoke and Celery Soup:

1. Crusty Bread:

   A classic accompaniment to any soup, a warm, crusty loaf of sourdough or ciabatta is perfect for dipping. The bread’s texture contrasts beautifully with the smooth, velvety soup. If you want to elevate it further, toast the bread with a little butter or olive oil and rub it with a clove of garlic for added flavor.

2. Grilled Cheese Sandwich:

   For a comforting and hearty option, serve a grilled cheese sandwich alongside your soup. The crispy, golden bread paired with melted cheese provides the perfect balance of richness to complement the earthy flavors of the soup. Try using aged cheddar or a melty Gruyère for extra indulgence.

3. Roasted Vegetables:

   Pairing the soup with roasted vegetables is a wonderful way to add some texture and a smoky flavor that complements the soup’s lightness. Roasted carrots, parsnips, or Brussels sprouts work particularly well. The caramelization from the roasting process brings out the natural sweetness of the vegetables, creating a wonderful contrast with the soup.

4. Salad with a Tangy Dressing:

   A fresh, crisp green salad with a tangy vinaigrette can provide a refreshing contrast to the creamy soup. Consider adding ingredients like apple slices, walnuts, and feta cheese for extra texture and flavor. The acidity from the dressing will balance out the richness of the soup and provide a well-rounded meal.

5. Pâté or Charcuterie:

   If you’re looking for something a little more sophisticated, serving the soup with a selection of pâté or a charcuterie board is a delightful choice. The rich, savory flavors of the meats and spreads pair beautifully with the earthy notes of the Jerusalem artichokes.

6. Simple Grilled Fish:

   For a lighter option, a simple, grilled fish like salmon or cod would complement the soup without overwhelming it. The freshness of the fish adds a lovely contrast, and you could even drizzle a bit of lemon juice over the top for an added zing.

These pairings offer a variety of textures, flavors, and experiences that can elevate your soup into a more complete, well-balanced meal.

Conclusion

Mary Berry’s Jerusalem Artichoke and Celery Soup is a wonderfully simple yet deeply flavorful dish that allows for plenty of creative twists. Whether you choose to play with spices, add more protein, or experiment with different textures, there’s no wrong way to enjoy it. Its versatility in the kitchen-whether as a starter, lunch, or light dinner-makes it a fantastic choice for any season.

And with the ability to store leftovers easily, you can enjoy it for several days after making it. Plus, when paired with the right sides, you have a comforting and satisfying meal that’s both nutritious and indulgent. Whether you’re cooking for yourself or a group, Mary Berry’s soup is sure to be a hit.

FAQs

What Ingredients Do I Need To Make Mary Berry’s Jerusalem Artichoke And Celery Soup?

To make Mary Berry’s Jerusalem Artichoke and Celery Soup, you’ll need the following ingredients: Jerusalem artichokes (around 600g), celery (2 stalks), an onion (1 medium), garlic (2 cloves), vegetable stock (1 liter), olive oil (2 tablespoons), butter (1 tablespoon), salt, and pepper to taste. Additionally, you can garnish the soup with some fresh parsley or cream for added richness.

How Long Does It Take To Cook Mary Berry’s Jerusalem Artichoke And Celery Soup?

The total cooking time for Mary Berry’s Jerusalem Artichoke and Celery Soup is approximately 45 minutes to 1 hour. This includes around 10-15 minutes for prepping the ingredients (washing, peeling, chopping), followed by 30 minutes for simmering the soup. Once the soup has cooked, it can be blended and ready to serve in just a few minutes.

Can I Make Any Substitutions In Mary Berry’s Jerusalem Artichoke And Celery Soup Recipe?

Yes, you can make a few substitutions in Mary Berry’s Jerusalem Artichoke and Celery Soup to suit dietary preferences or availability of ingredients. If you can’t find Jerusalem artichokes, you can substitute with other root vegetables like parsnips or potatoes, although the flavor will differ slightly. For the vegetable stock, you can use chicken stock or a low-sodium alternative if preferred. If you’re vegan, swap the butter for extra olive oil or vegan butter, and omit the cream for a lighter version.