JERUSALEM ARTICHOKE AND LEEK SOUP
Description
Sometimes, new recipes emerge because of small or big mistakes. A few years back, I cooked this recipe and forgot to add cream. It had a beautiful green colour, and I actually liked it better without the cream, so this has become one of my favourite winter soups. I have served it to many casual dinners around the world.
Ingredients
For chips:
To serve:
Instructions
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Peel Jerusalem artichoke, chop into cubes. Chop the leeks using as much of the top dark green as possible and rinse in cold water.
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Then wash the Jerusalem artichoke for the chips, cut into thin slices either on a mandolin or with a knife, leave in water for later.
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In a big pot sauté garlic and leeks in olive oil then add the Jerusalem artichokes, and stir for a few minutes, add the water, bay leaves, salt and freshly ground black pepper.
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Bring to boil, then turn down the heat and let it simmer for 30 minutes.
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While the soup is simmering, add the frying oil to a saucepan and heat it up, when hot enough fry Jerusalem artichoke until crisp, take out of the oil with a net-spoon and leave to rest on tea towel, and springle with salt.
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Take out the bay leaves before blending the soup. Then blitz with a hand blender and season with salt and pepper.
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Serve with the Jerusalem artichoke chips and maybe some bread.
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Velbekommen.