Jerusalem Artichoke Leek Soup

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Steam all the vegetables in the rapeseed oil until soft, add the bacon and steam. Extinguish with vegetable soup, add whipped cream and season to taste. Simmer everything for 30-40 minutes on low heat and then mash. Serve sprinkled with chopped herbs.


Our tip: Use bacon with a subtle smoky note!

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