JERUSALEM ARTICHOKE AND LEEK SOUP – Trine Hanneman

Ingredients

• 1 kg Jerusalem artichoke
• 500 g leeks
• 2 cloves of garlic
• 2 tbsp extra virgin olive oil
• 3 bay leaves
• 1.5 litre water
• Salt and freshly ground black pepper
• 1 tsp nutmeg
• 300 g Jerusalem artichoke
• 200 200 ml frying oil
• Bread