Jerusalem soup with deep-fried leeks

Ingredients for Jerusalem soup with deep-fried leeks

Instructions for Jerusalem soup with deep-fried leeks

To prepare the Jerusalem soup with deep-fried leeks recipe, please follow these instructions:

Jerusalem artichoke, leek (the peaks are saved for garnish), potato and parsnip rinsed/peeled off and cut into smaller pieces. Put it all into a large saucepan with the white wine and a few sprigs of thyme (½ tablespoon dried thyme). Let it boil vigorously for the wine has almost completely evaporated.

Add the broth and let it cook for about 15 minutes until the vegetables are tender.

Remove thyme twigs and blend the soup. Pour it back into the Pan and add the cream, salt and pepper. Let it simmer quite easily, while the deep-fried leeks are prepared.

The green part of leeks chop into very fine, narrow strips lengthwise. The fried in very hot oil for a few minutes and taken up with a skimmer when Golden. Place them on paper towels to soak up oil from and sprinkle, if desired, fine salt over it with the same.

Pour the soup and in individual bowls and garnish the hot soup with deep-fried leeks.

Tips:
In order to get the deep-fried leeks really crispy, you can when they are cut, put them in cold water and put them in the fridge. Remember, however, to dry them well before you get them in the oil-do not leave any water on them.