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Jerusalem artichoke and leek soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Warm up with a hearty winter soup starring Jerusalem artichokes.
Ingredients:
  • 40g (2 tbsp) butter or margarine
  • 1 garlic clove, crushed
  • 2 medium leeks, washed, trimmed, thinly sliced
  • 750g Jerusalem artichokes, scrubbed, cut into lcm pieces
  • 1.25 gm ground nutmeg
  • 750mls (3 cups) chicken style liquid stock
  • Salt & ground black pepper
  • 80mls (1/3 cup) sour cream
  • Sliced green shallots, to garnish
  • bread rolls, to serve
Instructions:
  • In a large saucepan over medium heat, melt the butter. Stir in the garlic and leeks, cooking for 2-3 minutes until the leeks start to soften.
  • Cook Jerusalem artichokes and nutmeg for 5 minutes. Stir in chicken stock, salt, and pepper. Bring to a boil, then reduce heat to medium and simmer covered for 15-18 minutes until artichokes are tender.
  • Blend the soup in two batches until smooth in a food processor or blender. Return the soup to the saucepan, mix in the sour cream, and heat over medium heat for 2-3 minutes without boiling. Serve with a garnish of green shallots and alongside bread rolls.

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