Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Starters

Jerusalem Artichoke Soup


Jerusalem Artichoke Soup

Whether it is cool or warm outside, soup is always a delish choice as a light meal or starter. This soup is packed with flavor and brings out the incredible flavor of this strange looking root vege.

Equipment required

1 medium deep based saucepan
1 hand blender
1 small fry pan

Shopping list for 4 people

600g of Jerusalem artichokes
2 leeks
1/2 cup white wine (optional)
1.5L of vege or chicken stock
Salt and pepper to taste
200g of your fav mushroom, to garnish (optional)

Method to the madness

Slice the leeks into even slices, peel and chop your artichokes

Turn the pan to a medium high heat and sauté the leeks in a knob of butter

Add in the artichokes with the wine and cook for 2 minutes, then add the stock

Place the lid on the soup and bring to the boil

Simmer until the artichokes are soft, turn the heat off and blend – taste for seasoning

Dice the mushrooms into even sized pieces

Heat the small fry pan to a high heat

Add in a knob a butter and the mushrooms, fry until golden

Serve the soup with mushrooms on top



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