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Simple jerusalem artichoke with leek soup

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A great winter warmer and comforter Jerusalem artichokes are the tuber of the plant resembling ginger root and is native to eastern North America. The Native Americans used it as a food source before the European arrival and was expanded to many regions around the world as the tuber persists for years after planting. Containing 2% protein and is not starchy a bonus to the hearty smell and flavour of this soup.  

Ingredients

  • 4 cups vegetable stock (homemade or packaged)
  • 2 leeks – top leaves and roots removed, washed, quartered, sliced roughly
  • 1 large garlic clove – peeled, rinsed, crushed
  • 750g / 1.65lbs Jerusalem artichokes – washed, scrubbed, halved, diced roughly
  • 3 tablespoons olive oil

Directions

  1. Prepare the stock if making homemade vegetable stock.  Prepare the vegetables.
  2. In a large pot heat oil on medium.  Add leek and garlic saute for 8 minutes mixing occasionally.
  3. Add Jerusalem artichokes mix well and cook a further 2 minutes.
  4. Add stock and bring to the boil on high heat.  
  5. Reduce heat and simmer on low for 35 minutes covered.
  6. With a food processor or blender, blend till smooth.  Serve.

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