Name: Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 2 tablespoons olive oil; 2 large leek, halved lengthwise and thinly sliced crosswise; 6 sunchokes, roughly chopped; 3 stalks celery, chopped; 1 large carrot, chopped; 3 cloves garlic, minced; salt and ground black pepper to taste; 2 bay leaves; 0.5 bunch fresh tarragon, chopped; 1 dash vermouth; 5 cups vegetable broth; 2 bunches watercress; 2 tablespoons butter; 2 cups chopped fresh mushrooms; 0.5 bunch fresh tarragon, chopped

Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Creamy sunchoke and leek soup garnished with buttery mushrooms and fresh watercress for a delicious, comforting dish.

Ingredients:

2 tablespoons olive oil
2 large leek, halved lengthwise and thinly sliced crosswise
6 sunchokes, roughly chopped
3 stalks celery, chopped
1 large carrot, chopped
3 cloves garlic, minced
2 bay leaves
0.5 bunch fresh tarragon, chopped
1 dash vermouth
5 cups vegetable broth
2 bunches watercress
2 cups chopped fresh mushrooms

Instructions:

In a large pot over medium heat, warm up the olive oil. Sauté the leek until translucent, about 5 to 7 minutes. Add in the sunchokes, celery, carrot, and garlic. Season with salt and pepper, then mix in bay leaves and 1/2 bunch of chopped tarragon. Turn up the heat to high and cook until the vegetables are heated through, about 2 to 3 minutes.
Pour vermouth into the pan and bring it to a boil, scraping off the browned bits with a wooden spoon. Add vegetable broth, reduce heat, and simmer until vegetables are tender, about 30 minutes. Add watercress, reserving some for garnish, and let it wilt in the hot soup for about 5 minutes.
As the soup simmers, sauté mushrooms in butter over medium heat until tender, about 5 minutes. Season with salt and pepper, add tarragon, and set aside.
Remove the bay leaves from the soup and discard. Set aside 1/3 of the soup in a separate pot. Blend the remaining 2/3 of the soup in batches, filling the blender pitcher halfway. Secure the lid with a towel and pulse a few times to start pureeing, then blend until smooth. Combine the pureed soup with the unblended portion. Serve in bowls, topping each with cooked mushrooms and a sprig of watercress.

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