Leek and Jerusalem artichoke soup
Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.
22K 2 4.5
Last modified on: April 28th 2021
Keywords for this recipe:
½ 
1 cup Jerusalem artichokes
2 tablespoons 
1 cup 
2 cups + 2 tablespoons 
½ 
½ slice cured ham (optional)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 24 min. | 51 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Stage 2 - 10 min.
Prepare 1 cup leek and slice thinly.
Stage 3 - 2 min.
Pour 2 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.
Salt, pepper and cook for 1 or 2 minutes without colouring.
Stage 4 - 3 min.
Add the sliced artichokes, mix well and leave to cook gently for 2 or 3 minutes.
Stage 5 - 15 min.
Add 2 cups + 2 tablespoons water, ½ chicken stock cube, then salt and pepper lightly.
Leave to simmer uncovered until the artichokes are soft.
Leave to simmer uncovered until the artichokes are soft.
Stage 6 - 4 min.
Then add the leeks and cook for 3 or 4 minutes just until tender.
Stage 7 - 2 min.
Finish by blending the soup.
Stage 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.
Keeping
Several days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 647 Kcal or 2,709 Kj | 14 gr | 67 gr | 36 gr |
| 32 % | 5 % | 6 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 59 Kcal or 247 Kj | 1 gr | 6 gr | 3 gr |
| 3 % | <1 % | 1 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 323 Kcal or 1,352 Kj | 7 gr | 33 gr | 18 gr |
| 16 % | 3 % | 3 % | 3 % |
How much will it cost?
- For 2 people : 1.53 €
- Per person : 0.77 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Water: You can get more informations, or check-out other recipes which use it, for example: Mojito peaches, Seeded loaf, French onion soup, Franche-Comté sticks, Classic French white bread, ... All |
 | Leek: You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Rice à la grecque, Deep leek and potato quiche, Cauliflower coconut curry, Chinese Soup, ... All |
 | Jerusalem artichokes: You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Gratin of Jerusalem artichokes à la Comtoise, Normandy seafood stew, Roast in the bag pork with fondant vegetables., Baked Mont d'Or with diced mixed vegetables, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Stuffed mushrooms au gratin, Salmon and leek fondue tart, Rabbit civet, Fillets of sole Dieppoise, Rabbit with mustard, ... All |
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.585K 14.6 1 hour 27 min. September 16th 2019
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...435K4.4 7 min. February 15th 2016
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.301K 14.5 1 hour 35 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.