Jerusalem artichoke and roast garlic soup
(2)
30 min
My vegetarian friends love this warming soup with its perfect blend of garlic, celery, onion, Jerusalem artichokes and potatoes. It makes a delicous meal with hearty homemade bread.
Sarah
5 people made this
Ingredients
Serves: 4
- 1 garlic head, roasted and skins removed
- 2½ tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 leek, white part only, washed and chopped
- Salt
- 1 celery stalk, chopped
- 700 g Jerusalem artichokes, peeled and chopped into 1 cm cubes
- 1 small potato, chopped into 1 cm cubes
- 1.5 litres hot vegetable stock
- Olive oil, to serve
- Finely snipped chives, to serve
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- In a large saucepan, heat the butter and oil. Add the onion, leek and celery and a large pinch of salt, and cook until soft (about 5 minutes). Add the Jerusalem artichokes, potato and garlic and cook for another 5-10 minutes. Pour in the stock, bring to the boil, then reduce heat and simmer until vegetables are soft (about 10-15 minutes).
- Puree mixture in a blender until smooth, and season well. Serve with olive oil and chives.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
0
: This is yummy, I had never tried Jerusalem artichoke before but I would certainly recommend it, even the kids loved it! - 31 Mar 2010