Leek/Jerusalem soup

Ingredients for Leek/Jerusalem soup

Instructions for Leek/Jerusalem soup

To prepare the Leek/Jerusalem soup recipe, please follow these instructions:

Clean and peel the Jerusalem artichokes and leeks (also the finest of the top). Cut into cubes and place in pan with the broth (or water and cube). When everything is tender (about 20 mins) blended directly into the pan with hand blender (or pour into glass jar) and then back on the stove where Cream Fine added. Cooked through and season with salt and pepper but be careful with the salt since there should be roasted bacon cubes (as crisp) on top when serving. Give flüte or other good bread for.