Jerusalem Artichoke Leek Soup
Chop the leeks using as much of the dark green tops as possible and rinse in cold water. A mash that is really more of a purée with a curious flavour.
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The usual way of using Jerusalem artichokes in Italy is raw with the dip bagna cauda although it is also wonderful braised.
Jerusalem artichoke leek soup. 3 500 g leek. 1 tbsp lemon juice fresh or bottled. Cover and cook over gentle heat for 20 minutes.
1 400 g tin of cannellini beans. 4 1 litre water. Add a pinch of white pepper and taste.
Jerusalem artichoke and leek soup with artichoke crisps recipe by Trine Hahnemann - Set aside 300g of the artichokes and peel and dice the rest. 600 ml vegetable stock or chicken-style stock I use Osem. 2 3 tablespoons olive oil.
When the onion has softened after about 5 minutes add the Jerusalem artichokes and stock and stir well. 400 ml vegan milk soya or cashew works best here Salt and black pepper to taste. Cook until translucent then add the potato artichokes stock and water.
Add 2 12 cups stock or water 1. Melt butter in a 4quart nonreactive saucepan. Stir the sunchokes celery carrot and garlic into the leeks.
Simmer for approximately 20 minutes or until the potato and artichokes are soft. Heat the olive oil in a large pot over medium heat. This combination makes for a truly warm-hearted soup.
Heat the oil in a large saucepan. 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.
Add leek carrot and Jerusalem artichokes with the lemon juice. Add the onion and garlic and gently sauté. Sauté the garlic and leeks in 2 tbsp of the Get every recipe from Scandinavian Comfort Food by Trine Hahnemann.
2 tbsp cooking oil. 2 rows 1 500 g Jerusalem artichoke. 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.
Cook and stir the leek in the hot oil until translucent 5 to 7 minutes. 650 g Jerusalem artichokes.
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