Caroline Dumas’ Cream of Jerusalem Artichoke, Fennel, and Celeriac Soup | RICARDO

Ingredients

• 2 tablespoons olive oil
• 1 leek or 1 onion, thinly sliced
• 1 1/2 cups (375 ml) diced Jerusalem artichoke
• 1 1/2 cups (375 ml) fennel pieces
• 1 1/2 cups (375 ml) diced celeriac
• 6 cups (1.5 litres) boiling water
• 1/4 cup (60 ml) 35% cream (optional)
• Fennel leaves
• 1 tablespoon lemon oil (optional)
• Sea salt
• freshly ground pepper