Include in Print View:

JERUSALEM ARTICHOKE AND LEEK SOUP

Portions: 4
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
  • 1 kg Jerusalem artichoke
  • 500 g leeks (with much of the green top as possible)
  • 2 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • 3 bay leaves
  • 1.5 litre water
  • Salt and freshly ground black pepper
  • 1 tsp nutmeg
    • For chips:
  • 300 g Jerusalem artichoke
  • 200 200 ml frying oil
  • Salt and freshly ground black pepper
    • To serve:
  • Bread
Instructions
  1. 1
    Peel Jerusalem artichoke, chop into cubes. Chop the leeks using as much of the top dark green as possible and rinse in cold water.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Bring to boil, then turn down the heat and let it simmer for 30 minutes.
  5. 5
    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.
  6. 6
    Take out the bay leaves before blending the soup. Then blitz with a hand blender and season with salt and pepper.
  7. 7
    Serve with the Jerusalem artichoke chips and maybe some bread.
  8. 8
    Velbekommen.
Leggi online: https://trinehahnemann.com/recipe/jerusalem-artichoke-and-leek-soup/