Jerusalem Artichoke & Leek Soup
1 leek - chopped and washed thoroughly 600g Jerusalem artichokes - roughly peeled and chopped 1.2 litres vegetable stock 1 bay leaf 2 rosemary sprigs 1 onion, sliced 2 cloves of garlic Pinch of...
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Wooden spoon
- Ladle
- Colander
- Serving bowl
Ingredients
- 1 leek - chopped and washed thoroughly
- 600g Jerusalem artichokes - roughly peeled and chopped
- 1.2 litres vegetable stock
- 1 bay leaf
- 2 rosemary sprigs
- 1 onion, sliced
- 2 cloves of garlic
- Pinch of freshly grated nutmeg
- Salt
- black pepper
- Dash of cream or sour cream for serving (optional)
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