Autumn potage with Jerusalem artichoke and orange - Savoury Trips

Ingredients

• 500 gr of Jerusalem artichokes
• 4 oranges and 1 orange peel
• 2 carrots
• 1 leek
• 400 ml of milk
• 15 gr of butter
• a bit of olive oil
• salt, pepper
• Clean and wash the artichokes. Cut them into lamellae.
• Clean and wash leek. Cut into thin strips (julienne) 10 cm long and 2 mm thick. Do the same with the carrot.
• Grate the orange crust and squeeze the juice from 3 oranges.
• Put the artichokes on warm butter and stew for 3 minutes. Add the juice from 3 oranges, orange peel, salt, white pepper, and cook for 15 minutes, that is, until the artichokes soften.
• If the oranges are a bit dry and don't have enough juice to cover the artichokes during cooking, you can add a bit of water or vegetable broth (or stock cube).
• Pour a bit of olive oil into a pan and heat it well. Then, put in the thin strips of carrot and leek and stew them separately for 3 minutes (carrots) and 2 minutes (leek).
• Pour the potage with Jerusalem artichokes on your favorite plates. Put the julienne carrots and leek on top and decorate with parsley, or if you have, with truffle leaf.
• Enjoy 🙂