Leek and Jerusalem artichoke soup


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.
21K 2 4.5
Grade this recipe:

Last modified on: April 28th 2021

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Leek and Jerusalem artichoke soup
Prepare 1 onion and slice.

Peel and rinse 1 lb + 1.6 oz Jerusalem artichokes and slice into thinnish rounds.

Set aside.

Stage 2 - 10 min.
Leek and Jerusalem artichoke soup
Prepare 1 lb + 1.6 oz leek and slice thinly.

Stage 3 - 2 min.
Leek and Jerusalem artichoke soup
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.

Stage 4 - 3 min.
Leek and Jerusalem artichoke soup
Add the sliced artichokes, mix well and leave to cook gently for 2 or 3 minutes.

Stage 5 - 15 min.
Leek and Jerusalem artichoke soup
Add 2 lb + 3.2 oz water, 1 chicken stock cube, then salt and pepper lightly.

Leave to simmer uncovered until the artichokes are soft.

Stage 6 - 4 min.
Leek and Jerusalem artichoke soup
Then add the leeks and cook for 3 or 4 minutes just until tender.

Stage 7 - 2 min.
Leek and Jerusalem artichoke soup
Finish by blending the soup.

Stage 8
Leek and Jerusalem artichoke soup
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 valueProteins CarbohydratesFats
1,159 Kcal or 4,853 Kj28 gr134 gr57 gr
58 %11 %13 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
53 Kcal or 222 Kj1 gr6 gr3 gr
3 %<1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
290 Kcal or 1,214 Kj7 gr33 gr14 gr
14 %3 %3 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 3.00 €
  • Per person : 0.75 €

Change currency:

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)
Other recipes you may also like
Carbonnade
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
200K 14 2 hours 44 min. November 13th 2011
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
312K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page