Leek and Sunchoke Soup

[Guest guest]

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Leek and Sunchoke Soup

 

1 lb Sunchokes

1/2 Lemon , Juice of

2 tsp Olive oil

1 lrg Bunch leeks, chopped, (white part only)

1 med Onion, chopped

1 x Inner stalk celery, with leaves

1 x Garlic clove, chopped

3 cup Low-salt no-fat vegetarian chicken -like broth or vegetable broth

1 cup Water

1/2 tsp Dried tarragon

Salt and pepper, to taste

1/2 cup No-fat yogurt

Minced Italian flat-leaf parsley for garnish

 

 

 

 

Wash, peel and slice the sunchokes and drop them into a bowl of cold water with

the juice of 1/2 lemon as they are being prepared. In a large soup pot, heat the

olive oil and saute the leeks, onion, and celery, stirring occasionally, for

about 10 minutes or until soft. Add the sunchokes and garlic and saute a few

minutes longer. Add the broth, water, and tarragon. Bring to a boil, cover, and

simmer for 20 to 30 minutes or until the sunchokes are tender. Let cool

slightly. Puree in a blender with the yogurt and season with salt and pepper, to

taste. Heat through and ladle into soup bowls. Garnish with a sprinkle of

parsley.

 

Makes 6 servings.

 

Source: FoodDownUnder.com

Formatted by Chupa Babi: 07.15.08

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[Guest guest]

I saw sunchoke about a week ago at a supermarket, I never would have known about

them if not for this list.  Now with these recipes I'll have to go back and

purchase a package of them.

Susie

 

 'Do what thou wilt, but harm none'. Each individual is responsible for

discovering his or her own true nature and developing it fully, in harmony with

the outer world.

 

 

 

 

Chupa Babi <recetta

vegetarianmastercookformatting ;

 

Cc: recipes; _recipes ;

 

Tuesday, July 15, 2008 3:54:41 PM

Leek and Sunchoke Soup

 

 

@@@@@

Leek and Sunchoke Soup

 

1 lb Sunchokes

1/2 Lemon , Juice of

2 tsp Olive oil

1 lrg Bunch leeks, chopped, (white part only)

1 med Onion, chopped

1 x Inner stalk celery, with leaves

1 x Garlic clove, chopped

3 cup Low-salt no-fat vegetarian chicken -like broth or vegetable broth

1 cup Water

1/2 tsp Dried tarragon

Salt and pepper, to taste

1/2 cup No-fat yogurt

Minced Italian flat-leaf parsley for garnish

 

Wash, peel and slice the sunchokes and drop them into a bowl of cold water with

the juice of 1/2 lemon as they are being prepared. In a large soup pot, heat the

olive oil and saute the leeks, onion, and celery, stirring occasionally, for

about 10 minutes or until soft. Add the sunchokes and garlic and saute a few

minutes longer. Add the broth, water, and tarragon. Bring to a boil, cover, and

simmer for 20 to 30 minutes or until the sunchokes are tender.. Let cool

slightly. Puree in a blender with the yogurt and season with salt and pepper, to

taste. Heat through and ladle into soup bowls. Garnish with a sprinkle of

parsley.

 

Makes 6 servings.

 

Source: FoodDownUnder. com

Formatted by Chupa Babi: 07.15.08

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