How long does the Jerusalem artichoke soup take?

Allow about 60 minutes in all: the Jerusalem artichokes and celeriac are boiled until tender in the 2 liters of water, pressed through a ricer, and the soup is thickened at the end.

What does the thickening consist of?

A roux/thickening of 50 g butter and 50 g all-purpose flour. It is stirred into the pressed soup, and finally 2 dl cream, salt, and pepper are added.

How many servings does the recipe make, and where does it come from?

The recipe makes 6 servings and is taken from Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 49.

Can I use an immersion blender instead of a ricer?

The original says the Jerusalem artichokes and celeriac should be pressed through a ricer to become smooth. A modern immersion blender or sieve gives the same result.

Jerusalem Artichoke Soup (sellerirot)

Name: Jerusalem Artichoke Soup (sellerirot)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 800 g Jerusalem artichokes (about 1½ liters); 2 l water; 1 pcs celeriac (small); 50 g butter; 50 g all-purpose flour; 2 dl cream; salt (to taste); pepper (to taste)

Erken's Jerusalem artichoke soup from 1914: Jerusalem artichokes and celeriac are boiled in water, pressed into a purée, thickened with butter and flour, and seasoned with cream, salt, and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 49 (falt i det fri)

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About the dish

One of the inexpensive, filling purée soups in Erken's soup chapter, where the Jerusalem artichoke was a common winter root vegetable in Norwegian kitchen gardens.

How to make it

1
Cook the vegetables
Wash the Jerusalem artichokes and celeriac and boil them until tender in the water.
2
Clean and press
Remove the Jerusalem artichokes and celeriac, clean them, and press them through a ricer or sieve. Return the purée to the cooking water.
3
Thicken the soup
Melt the butter, stir in the flour, and thin with a little of the soup to a smooth mixture. Stir this thickening into the soup and bring it to a boil.
4
Finish
Add the cream and season with salt and pepper. Heat through without boiling hard.

Changes from the original

The volume measure for Jerusalem artichokes has been estimated by weight, deciliters are used for the cream, and 'jevning' is explained as a roux in the method. 'Selleri' has been interpreted as celeriac.

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Frequently asked questions

How long does the Jerusalem artichoke soup take?: Allow about 60 minutes in all: the Jerusalem artichokes and celeriac are boiled until tender in the 2 liters of water, pressed through a ricer, and the soup is thickened at the end.
What does the thickening consist of?: A roux/thickening of 50 g butter and 50 g all-purpose flour. It is stirred into the pressed soup, and finally 2 dl cream, salt, and pepper are added.
How many servings does the recipe make, and where does it come from?: The recipe makes 6 servings and is taken from Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 49.
Can I use an immersion blender instead of a ricer?: The original says the Jerusalem artichokes and celeriac should be pressed through a ricer to become smooth. A modern immersion blender or sieve gives the same result.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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