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.
1,5844/5 for 1 ratings
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Last modified on: April 28th 2021

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.
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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 valueProteins CarbohydratesFats
1,159 Kcal or 4,853 Kj28 gr134 gr57 gr
58 %11 %13 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
52 Kcal or 218 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?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Two-olive ciabatta, Soup Cornouaillaise, How to heat milk without it catching on the bottom of the pan, Lemon tart, Steak burger topped with egg, ... All
Jerusalem artichokeJerusalem artichoke: You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Purée of Jerusalem artichokes with foie gras, Roast in the bag pork with fondant vegetables., Normandy seafood stew, Jerusalem artichoke salad, ... All
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Sautéed chicken with leeks, Icelandic-style fish and vegetable pie, Flamiche, Country vegetable soup, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Pollack fillet baked with rice and vegetables., French dressing (vinaigrette), Morel risotto with Vin Jaune and Mont d'Or, Ratatouille, Creamy risotto with diced vegetables and flax seeds, ... All

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