Jerusalem artichoke and leek soup

Jerusalem artichoke and leek soup

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Not sure how to cook a Jerusalem artichoke? Try it in this hearty winter soup.

The ingredient of Jerusalem artichoke and leek soup

  1. 40g (2 tablespoons) butter or margarine
  2. 1 garlic clove, crushed
  3. 2 medium leeks, washed, trimmed, thinly sliced
  4. 750g Jerusalem artichokes, scrubbed, cut into lcm pieces
  5. 1/2 teaspoon ground nutmeg
  6. 750mls (3 cups) Massel chicken style liquid stock
  7. Salt & ground black pepper
  8. 80mls (1/3 cup) sour cream
  9. Sliced green shallots, to garnish
  10. bread rolls, to serve

The instruction how to make Jerusalem artichoke and leek soup

  1. Heat butter or margarine in large saucepan over medium heat. Add the garlic and leeks and cook for 2-3 minutes or until leeks begin to soften.
  2. Add the Jerusalem artichokes and nutmeg and cook for 5 minutes. Stir in chicken stock and salt and pepper to taste. Bring to the boil. Reduce heat to medium and boil gently, covered, for 15-18 minutes or until artichokes are tender.
  3. Puree in 2 batches in a food processor or blender until smooth. Return soup to saucepan, add the sour cream and stir over medium heat for 2-3 minutes to heat through. Do not boil. Serve garnished with green shallots and accompanied by the bread rolls.

Nutritions of Jerusalem artichoke and leek soup

fatContent: 249.994 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent: 46 milligrams cholesterol

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