Meeskite Soup

There's a sweet song in the musical Cabaret called, "Meeskite," about two ugly parents who give birth to the most beautiful baby their shtetl has ever seen.

That's a lot like this soup.

Lumpy, frizzy-skinned celeriac meets knobby, chin-haired jerusalem artichoke to produce a smooth, voluptuous soup with a complex herbal flavor and wonderful, yogurty tang. You would never guess that such unappealing roots could soften into rich knobs of earthiness; these are simple vegetables that only need a bit of heat and fat to turn into treasures.



You could leave out the bacon and make this vegetarian, but why would you? The bacon flavor really comes through to provide a lovely smokiness that sits very well with the sour yogurt. All you need to finish this soup off is some chopped greens for garnish (any greens you like: I used spicy, raw salad greens, but kale or savoy cabbage, lightly wilted and seasoned, would do well).


Meeskite Soup, or Celeriac Soup with Jerusalem Artichoke and Bacon


Olive oil

2 celeriac roots, peeled and chopped into 1-in cubes

1/2 lb jerusalem artichokes, roasted and cooled (optional, but so worth it)

1/2 C chopped shallots

2 slices thick applewood bacon, chopped

5-6 C organic chicken broth

1/4-1/3 C whole fat plain yogurt

seasoning to taste

greens for garnish (optional)



1. Roast the jerusalem artichokes, first cutting big roots into small pieces. Toss the raw jerusalem artichokes in oilve oil, coarse salt, pepper, a pinch of dried lemongrass and some red chili flakes. Roast at 425 degrees F for about 20 minutes, until tender. Set aside to cool.

2. Heat olive oil in a medium-sized pot over medium heat and add bacon. Sautee until bacon softens and add shallots. Sautee gently until shallots are soft and translucent (5-10 minutes).

3. Add celeriac to pan. Cover vegetables with a wet piece of parchment paper, put the lid on, and lower heat. Gently steam vegetables for ten minutes.

5. Remove parchment paper. Add artichokes and broth to pot and bring to a simmer. Reduce heat and simmer for 20 minutes, or until veggies are tender. Remove from heat and cool.

6. Blend soup in cuisinart or with an immersion blender until smooth and creamy.

7. Add yogurt and blend until integrated. It's important that the soup be cool-ish, or the yogurt may curdle.

8. Reheat gently, adjusting for salt and pepper. Add extra broth if the soup is too thick.

9. Top with optional garnish and enjoy!