So begins soup season. This year I have decided that we must eat soup at least once a week.
I think this is a super yummy potato soup with leeks and artichokes.
Not all (incl my 9 year otherwise not picky boy) like Jerusalem artichokes, then they can of course exclude files from backup, but I think just they give quite a special flavor to the soup.
Print recipe
RECIPE – Potato and Jerusalem artichoke soup
INGREDIENTS
1 kg potatoes
2 leeks (I used only the bright, but you can easily use it all)
1/2 hvdløg or helfeds 2 Alm. bold
1 onion or red onion
350-500g Jerusalem artichokes
Oil for frying
1 l vegetable broth
APPROACH
- Cut leeks, garlic and onion and fry gently 5 My in oil
-
Cut the potatoes in squares with Peel
-
Slice Jerusalem artichokes in pieces, Remove possibly the largest “flying” with a carrot peeler
- Add the broth to the pork vegetables add potatoes and Jerusalem artichokes
- Simmer for about 30 My Blend mixture, even I use a hand blender in the pot
- Let Cook 10-15 My longer
- If you think the soup is too thick, add extra broth can be naturally
- Server possibly with a dollop of fresh Pesto and a little crispy toasted skinny Italian ham and heat wholemeal buns (I have the link to recipes for pesto and buns)