Creamy Jerusalem Artichoke & Leek Soup

1. 1

   Prepare Vegetables: Wash Jerusalem artichokes thoroughly, scrubbing off any dirt; peel if desired (skin is edible but can be tough). Chop into 1-inch pieces. Trim the dark green tops and root end from the leeks, slice lengthwise, rinse thoroughly under cold water to remove dirt, then thinly slice. Mince the garlic. Peel and chop the potato into 1-inch pieces.

2. 2

   Sauté Aromatics: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced leeks and a pinch of salt. Sauté for 5-7 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

3. 3

   Simmer Vegetables: Add the chopped Jerusalem artichokes and potato to the pot. Stir well to combine with the leeks and garlic. Pour in the vegetable broth, add the bay leaf and fresh thyme sprigs. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the Jerusalem artichokes and potato are very tender when pierced with a fork.

4. 4

   Blend Soup: Remove the bay leaf and thyme sprigs. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (filling no more than halfway) and blend until smooth, then return to the pot.

5. 5

   Season and Finish: Return the pot to low heat. Stir in the fresh lemon juice, salt, and freshly ground black pepper. Taste and adjust seasonings as needed. If the soup is too thick, add a splash more vegetable broth or water until desired consistency is reached.

6. 6

   Serve: Ladle the hot soup into bowls. Garnish with a swirl of extra virgin olive oil, fresh chives, or a sprinkle of black pepper, if desired. Serve immediately.

Cuisines we love