YOUR JUDGEMENT
Jerusalem artichoke soup
45 minutes
4 persons
Ingredients
Ingredients- 200 g Jerusalem artichokes
- 300 g potatoes
- 2 large leeks
-
½ dl Svansø Olive oil
-
80 g Svansø Chili pesto
- 1 litre vegetable stock
- 100 g sun-dried tomatoes
- 1 pk Natural croutons
- Parsley leaves for garnish
Preparation
Preparation1. 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.
Product in the recipe
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