Ingredients:
- 1 leek, white part only, sliced into 1/2inch pieces
- 1 carrot, sliced into 1/2inch rounds
Directions:
- Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
- Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.95 Kcal (1344 kJ) | ||
| Calories from fat | 169.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.85g | 29% | |
|---|---|---|---|
| Cholesterol | 56.48mg | 19% | |
| Sodium | 284.17mg | 12% | |
| Potassium | 778.89mg | 17% | |
| Total Carbs | 31.56g | 11% | |
| Sugars | 16.59g | 66% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 8.71g | 17% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.8mg | 21% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 89.13 Kcal (373 kJ) | ||
| Calories from fat | 47.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 29% | |
|---|---|---|---|
| Cholesterol | 15.69mg | 19% | |
| Sodium | 78.92mg | 12% | |
| Potassium | 216.31mg | 17% | |
| Total Carbs | 8.77g | 11% | |
| Sugars | 4.61g | 66% | |
| Dietary Fiber | 0.88g | 13% | |
| Protein | 2.42g | 17% | |
| Vitamin C | 2.3mg | 14% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.1mg | 21% | |
| Calcium | 14.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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