Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms

Updated on October 14, 2022

• 2 tablespoons olive oil

• 2 large leek, halved lengthwise and thinly sliced crosswise

• 6 sunchokes, roughly chopped

• 3 stalks celery, chopped

• 1 large carrot, chopped

• 3 cloves garlic, minced

• salt and ground black pepper to taste

• 2 bay leaves

• ½ bunch fresh tarragon, chopped

• 1 dash vermouth

• 5 cups vegetable broth

• 2 bunches watercress

• 2 tablespoons butter

• 2 cups chopped fresh mushrooms

• ½ bunch fresh tarragon, chopped

1. 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. 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.

2. 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. 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.

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

4. Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate 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. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.

I Made It

Nutrition Facts (per serving)

199Calories11g Fat21g Carbs6g Protein

None

Show Full Nutrition LabelHide Full Nutrition Label

Nutrition FactsServings Per Recipe5Calories199% Daily Value *Total Fat11g14%Saturated Fat4g19%Cholesterol12mg4%Sodium578mg25%Total Carbohydrate21g8%Dietary Fiber4g14%Total Sugars9gProtein6gVitamin C54mg269%Calcium207mg16%Iron3mg14%Potassium734mg16%

None

You are looking for information, articles, knowledge about the topic Soup with Sunchoke (Jerusalem Artichoke) and Leek with Mushrooms on internet, you do not find the information you need! Here are the best content compiled and compiled by the smartinvestplan.com team, along with other related topics such as: Recipe.

Related videos about Soup with Sunchoke (Jerusalem Artichoke) and Leek with Mushrooms

[‘‘]