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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.

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Last modified on: April 28^th 2021

Keywords for this recipe:Soup Jerusalem artichokes Blend Ham Leek

For 4 people, you will need:

0 1 onion
1 500 g Jerusalem artichoke
2 3 tablespoons olive oil
3 500 g leek
4 1 litre water
5 1 chicken stock cube
6 1 slice cured ham (optional)
7 salt
8 pepper
Total weight: 2,220 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 15 min.

Leek and Jerusalem artichoke soup : Photo of step #1

Prepare 1 onion and slice.

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

Set aside.

Stage 2 - 10 min.

Leek and Jerusalem artichoke soup : Photo of step #2

Prepare 500 g leek and slice thinly.

Stage 3 - 2 min.

Leek and Jerusalem artichoke soup : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #6

Then add the leeks and cook for 3 or 4 minutes just until tender.

Stage 7 - 2 min.

Leek and Jerusalem artichoke soup : Photo of step #7

Finish by blending the soup.

Stage 8

Leek and Jerusalem artichoke soup : Photo of step #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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,159 Kcal or 4,853 Kj	28 gr	134 gr	57 gr
58 %	11 %	13 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
52 Kcal or 218 Kj	1 gr	6 gr	3 gr
3 %	<1 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
290 Kcal or 1,214 Kj	7 gr	33 gr	14 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 : 3.60 €
Per person : 0.90 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Fougasse with bacon and Comté, How to fry eggs well, Chicken nems, Stewed apple (compote), ... All
	Leek: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Mixed vegetable curry, Sea bass with coriander cream en papillote, Smooth mixed vegetable soup, Leek and tuna loaf, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Turnip and Jerusalem artichoke soup, Jerusalem artichoke salad, Normandy seafood stew, Country vegetable soup, Roast in the bag pork with fondant vegetables., ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: New York style pasta, Croque-monsieur potatoes, Cretan Bread, Cauliflower curry, Roast potatoes "à la provençale", ... All

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