in Soup Recipes

Jerusalem artichoke leek soup with spinach

updated

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Ingredients for 2 servings:

  • ½ stalk(s) leek
  • 125 g Jerusalem artichoke
  • 500 ml broth or salt water
  • e.g. salt and pepper
  • e.g. chili powder
  • 80 g spinach, frozen
  • some nutmeg, optional
  • 2 tbsp pine nuts, roasted

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Trim and wash the leek. Peel and finely chop the Jerusalem artichoke. Boil the leek and Jerusalem artichoke for 15-20 minutes or cook in a pressure cooker for 4 minutes. After cooking, puree and season with salt, pepper, and chili powder. Meanwhile, warm the spinach and season with nutmeg, if desired. First, ladle the soup into bowls, then add the spinach and pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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