Sunchoke (Jerusalem Artichoke) And Leek Soup With Mushrooms
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
54
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil3 stalks
Celery (chopped)1 large
Carrot (chopped)3 cloves
Garlic (minced)1
Salt5 cups
Vegetable Broth2 bunches
Watercress2 tbsps
Butter2 cups
Mushroom (chopped fresh)Directions:
1
Heat the olive oil in a large pot over medium heat
2
Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes
3
Stir the sunchokes, celery, carrot, and garlic into the leeks
4
Season the mixture with salt and pepper
5
Add the bay leaves and 1/2 bunch chopped tarragon
6
Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes
7
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
8
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
9
Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes
10
While the soup simmers, melt the butter in a skillet over medium heat
11
Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes
12
Stir in the remaining tarragon and set aside
13
Remove and discard the bay leaves
14
Reserve about 1/3 of the soup in a separate pot
15
Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full
16
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
17
Puree in batches until smooth and pour into the pot with the unblended portion
18
Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress