YOUR JUDGEMENT

Jerusalem artichoke soup

  • 45 minutes
  • 4 persons
Rated 4 out of 5
Jerusalem

Ingredients

Preparation

1. Clean the Jerusalem artichokes, potatoes and leeks and cut them into large cubes and slices.

2. Sauté the vegetables for 3 minutes in the lemon olive oil - use a thick-bottomed pan.

3. Add the chilli pesto, the vegetable stock and the drained sun-dried
tomatoes and bring to the boil.

4. Simmer under a lid for 20-25 minutes.

5. Blend the soup finely with a hand blender and serve immediately with croutons and broad-leaf parsley to garnish.

Tip:
Top the soup with extra chilli pesto if you want a stronger soup.

GOOD TASTE IN GOOD COMPANY

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