Menu

Simple jerusalem artichoke with leek soup

Prep 10 min – Cook 45 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Janis Ian – photographs

Photographs appears on the album Night Rains by Janis Ian. The song is written, sang and piano played by Janis Ian. She is accompanied by Ron Carter on bass, Gloria Agostini on harp …

Ralph Waldo Emerson – seconds of happiness

“For every minute you are angry you lose sixty seconds of happiness.”

Sesame snow peas

Cooking the snow peas on a slow heat for a short time keeps them nice and crispy. It is quick and easy to make and will go well with many types of dishes. To string the snow peas, hold the top of a snow pea…

Quinoa & spice filled capsicums

Adding spice to a dish gives a burst of flavour. Quinoa can be plain yet with the mixture of spices, herbs and vegetables it is dressed up and tasty. The spices hint at a Middle Eastern flavour and aroma…

French puy lentils & petite vegetables

French puy lentils are a hearty meal or side for cold winter days. With the addition of vegetables diced into small slices they complement and add colour to the lentils…