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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.
46 K 4.5/5 (2 reviews)
Grade this recipe:
duree55 min. difficultéEasy prix3 € pour combien4 people ingredients9 Ingredients
Keywords:
Last modified on: April 28th 2021
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For 4 people, you will need:
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Times for this recipe
Preparation: 30 min.
Cooking: 25 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.
Leek and Jerusalem artichoke soup : Stage 1
Prepare 1 onion and slice.

Peel and rinse 500 g Jerusalem artichokes and slice into thinnish rounds.

Set aside.
Stage 2 - ⌛ 10 min.
Leek and Jerusalem artichoke soup : Stage 2
Prepare 500 g leek and slice thinly.
Stage 3 - ⌛ 2 min.
Leek and Jerusalem artichoke soup : Stage 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.
Stage 4 - ⌛ 3 min.
Leek and Jerusalem artichoke soup : Stage 4
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 : Stage 5
Add 1 litre 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 : Stage 6
Then add the leeks and cook for 3 or 4 minutes just until tender.
Stage 7 - ⌛ 2 min.
Leek and Jerusalem artichoke soup : Stage 7
Finish by blending the soup.
Stage 8
Leek and Jerusalem artichoke 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %130 RDI=10 %60 RDI=9 %1,160 RDI=60 %4,850 RDI: 60 %
Per 100 g1 RDI=0 %6 RDI=1 %2 RDI=0 %50 RDI=3 %220 RDI: 3 %
Per person6 RDI=3 %30 RDI=3 %10 RDI=2 %290 RDI=10 %1,210 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
How much will it cost?
  • For 4 people : 3 €
  • Per person : 0.75 €

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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
Water

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Leek
Leek

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Jerusalem artichokes
Jerusalem artichokes

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Olive oil
Olive oil

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