Jerusalem artichoke and leek soup with artichoke crisps

Jerusalem artichoke and leek soup with artichoke crisps

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Some years ago I cooked this soup and forgot to add the cream that I usually included. When I served it I did not really understand the colour, but then when I sat down to dinner and tasted it, I realized what had happened, but did not change it because I liked it much better.

Ingredients

Quantity Ingredient
1.5kg jerusalem artichokes
500g leeks
2 garlic cloves, chopped
4 tablespoons extra virgin olive oil, plus extra for drizzling
1.5 litres water
3 bay leaves
1 teaspoon freshly grated nutmeg
sea salt
freshly ground black pepper
1 litre cooking oil

Method

  1. Set aside 300g of the artichokes and peel and dice the rest. Chop the leeks, using as much of the dark green tops as possible, and rinse in cold water. Sauté the garlic and leeks in 2 tbsp of the olive oil then add the artichokes with the water, bay leaves, nutmeg and salt and pepper to taste. Cover, bring to the boil, then turn down the heat and let it simmer for 30 minutes.
  2. While it is simmering, peel the reserved artichokes and cut into thin slices. Heat the oil in a deep frying pan, dry the slices with some kitchen paper, then deep-fry the slices in batches until golden brown. Drain on kitchen paper, then sprinkle with salt and pepper.
  3. Remove the bay leaves from the soup then blitz until smooth. Taste for seasoning, then serve topped with the fried Jerusalem artichoke chips. Drizzle with a bit of extra virgin olive oil.
Tags:
Scandinavian
Danish
Swedish
comfort food
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