A couple of days ago, I made this wonderful soup with Jerusalem Artichokes I had in the fridge and wild leek.
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Ingredients:
1 1/2 lbs jerusalem artichokes
5 tbs orange juice
2 tablespoons butter
1 wild leek, chopped
1 garlic clove, crushed
1 1/4 cups vegetable stock
2/3 cup milk
2 tbs chopped cilantro (optional)
2/3 cup plain yogurt (optional)
Grated zest of half an orange (optional)
Directions:
Place peeled jerusalem artichokes in a large saucepan, add 2 tablespoons of orange juice and add enough water to cover. Bring to a boil, reduce heat and cook until the artichokes are tender (about 20 minutes)
Mash the artichokes.
Melt butter in a large saucepan. Add the wild leek and garlic and fry over a low heat for 3 minutes or until the leek is tender. Set aside a tablespoon of tender leek for garnish.
Stir in the mashed artichoke, stock, milk and remaining orange juice.
Bring to a boil, then simmer for 2 minutes.
Blend the soup with a hand held blender for 1 minute until smooth or run through a food mill.
Garnish with the reserved leeks and serve.
At this point, the soup is already delicious.
These following steps are optional and will give the soup more ‘body’.
Return the soup to a clean saucepan and stir in the reserved leeks, cilantro, and yogurt and heat through.
Serve with the grated orange zest.
