Leek and Jerusalem artichoke soup

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 onion
• 2 500 g Jerusalem artichokes
• 3 3 tablespoons olive oil
• 4 500 g leek
• 5 1 litre water
• 6 1 chicken stock cube
• 7 1 slice cured ham (optional)
• 8 salt
• 9 pepper
• Total weight: 2,180 grams

Times:

Preparation	Cooking	Start to finish
27 min.	24 min.	51 min.

Step by step recipe

1	Prepare 1 onion and slice. Peel and rinse 500 g Jerusalem artichokes and slice into thinnish rounds. Set aside.
2	Prepare 500 g leek and slice thinly.
3	Pour 3 tablespoons olive oil into a large pan on medium heat. When good and hot add the sliced onion. Salt, pepper and cook for 1 or 2 minutes without colouring.
4	Add the sliced artichokes, mix well and leave to cook gently for 2 or 3 minutes.
5	Add 1 litre water, 1 chicken stock cube, then salt and pepper lightly. Leave to simmer uncovered until the artichokes are soft.
6	Then add the leeks and cook for 3 or 4 minutes just until tender.
7	Finish by blending the soup.
8	Check the seasoning and your soup is ready. Serve as it is or garnished with morsels of lightly fried ham.

Remarks

The vegetables are cooked in two stages: the Jerusalem artichokes are simmered on their own first, as they take much longer to cook than the leeks. This allows us to cook the leeks until just done and keep their lovely green colour in the finished soup.

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