Cream of Leek Soup with Jerusalem Artichoke

Rating: 3.72 / 5.00 (57 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the cream of leek soup with Jerusalem artichoke, peel and slice the Jerusalem artichoke tubers. Cut the leek into rings and chop the onion.

Sauté the onion in the butter, then add the leek and the slices of Jerusalem artichoke and stir. Then crumble the instant soup cube and pour 1/2 l of water.

Stir again. Everything should simmer for about 25 minutes, then puree the soup. Combine with the whipped cream and milk. Season with salt, pepper and soy sauce if desired. Sprinkle with parsley and serve.

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