Jerusalem Artichoke Puree with Leeks
- 1 1/2 lb Jerusalem artichokes, scrubbed, diced and divided
- 2 medium potatoes, peeled and diced
- 1 large onion chopped
- 1/4 cup white wine
- 1/2 tsp good curry powder
- Light vegetable stock or water with 1 veg bouillon
- 2 large leeks
- 2 T canola oil
- 3 T minced fresh parsley
- Juice of 1/2 lemon
- salt and pepper
Reserve and set aside 1/3 of the diced Jerusalem artichokes. Place the rest in a soup pot along with potatoes, onion, wine, curry powder, and just enough stock to barely cover vegetables.
Bring to a simmer, then simmer gently, covered, until the vegetables are tender, about 20 minutes.
Transfer soup to a food processor and puree. Return puree to soup pot. Add additional water or stock if too thick. Return to low heat.
Cut the leeks into 1/4 inch slices. Remove and discard the tough green leaves. Separate the rings of the leeks and rinse well to remove grit. Heat the oil in a skillet. Add the leeks and reserved artichoke dice until both brown lightly.
Stir into the soup, along with parsley and lemon juice, adn season with salt and pepper. If time allows, let soup stand for 1 hour before serving. Heat through as needed.
3 g fat, 176 calories, 3 g protein.