Jerusalem Artichoke Leek Soup

Add 2 12 cups stock or water 1. Jerusalem artichoke and leek soup with artichoke crisps recipe by Trine Hahnemann - Set aside 300g of the artichokes and peel and dice the rest.

Cream Of Jerusalem Artichoke Leek And Potato Soup Recipe Leeks Food Potato Soup

Add leek carrot and Jerusalem artichokes with the lemon juice.

Jerusalem artichoke leek soup. Stir the sunchokes celery carrot and garlic into the leeks. 4 1 litre water. 2 tbsp cooking oil.

Simmer for approximately 20 minutes or until the potato and artichokes are soft. Heat the oil in a large saucepan. Chop the leeks using as much of the dark green tops as possible and rinse in cold water.

3 500 g leek. 600 ml vegetable stock or chicken-style stock I use Osem. Add a pinch of white pepper and taste.

The usual way of using Jerusalem artichokes in Italy is raw with the dip bagna cauda although it is also wonderful braised. 2 rows 1 500 g Jerusalem artichoke. Cook until translucent then add the potato artichokes stock and water.

Heat the olive oil in a large pot over medium heat. 400 ml vegan milk soya or cashew works best here Salt and black pepper to taste. Sauté the garlic and leeks in 2 tbsp of the Get every recipe from Scandinavian Comfort Food by Trine Hahnemann.

Cook and stir the leek in the hot oil until translucent 5 to 7 minutes. Add the onion and garlic and gently sauté. Many European cuisines have a soup made from this vegetable and this is my take on it with the addition of the delicacy of some leek and the savouriness of the Parmesan.

1 tbsp lemon juice fresh or bottled. A mash that is really more of a purée with a curious flavour. Heat the oil in a pot and add the onion leeks and garlic.

Of all the seasons vegetable mash potato carrot swede and parsnip that of Jerusalem artichoke is the most silky and light. Melt butter in a 4quart nonreactive saucepan. 650 g Jerusalem artichokes.

Cover and cook over gentle heat for 20 minutes. This combination makes for a truly warm-hearted soup. When the onion has softened after about 5 minutes add the Jerusalem artichokes and stock and stir well.

2 3 tablespoons olive oil. 1 400 g tin of cannellini beans.

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