Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms

Name: Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 5
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps butter; 1 large carrot, chopped; 3 stalks celery, chopped; 473 milliliters chopped fresh mushrooms; 1 bunches fresh tarragon, chopped; 3 cloves garlic, minced; 5 servings salt and ground black pepper to taste; 2 larges leek, halved lengthwise and thinly sliced crosswise; 2 Tbsps olive oil; 6 sunchokes, roughly chopped; 1 liters vegetable broth; 1 dash vermouth; 2 bunches watercress

Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms might be just the soup you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 259 calories, 6g of protein, and 11g of fat each. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet. It will be a hit at your Autumn event. If you have leek, salt and ground pepper, tarragon, and a few other ingredients on hand, you can make it.

Instructions

Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Jerusalem Artichoke

Carrot

Celery

Garlic

Leek

Cooking Oil

Equipment you will use

Pot

Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.

Ingredients you will need

Bay Leaves

Vegetable

Tarragon

Pour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Ingredients you will need

Vermouth

Equipment you will use

Wooden Spoon

Frying Pan

Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.

Ingredients you will need

Vegetable Broth

Vegetable

Watercress

Soup

While the soup simmers, melt the butter in a skillet over medium heat.

Ingredients you will need

Butter

Soup

Equipment you will use

Frying Pan

Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.

Ingredients you will need

Salt And Pepper

Mushrooms

Tarragon

Butter

Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot.

Ingredients you will need

Bay Leaves

Soup

Equipment you will use

Pot

Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion.

Ingredients you will need

Soup

Equipment you will use

Blender