Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 45g leeks
- - 80g parsley
- - 1 clove of garlic
- - 950g Jerusalem artichoke
- - 350g potatoes
- - granules salt
- - extra virgin olive oil
- - black pepper
- - vegetal drink
- For the croutons:
- - 4 slices of bread
- - 1 teaspoon mustard
- - extra virgin olive oil
- - salt
- - garlic powder
- - poppy seeds
INSTRUCTIONS
- Prepare the mustard croutons: melt the mustard powder into 3-4 tablespoons oil, with a pinch of salt and garlic powder to taste (if you prefer, don’t use garlic).
- Remove the crust from the bread and cut it into cubes of the same size and height, to obtain regular pieces. Combine them to the seasoning in a bowl and stir carefully to cover them completely.
- Place them in a single layer on a baking tray covered with parchment paper and bake them on a preheated oven at 180°C for 5-7 minutes, flipping them over when they’re halfway done to roast them on each side. Remove them from the oven and let them cool down completely.
- Peel the leek and mince it finely with the peeled garlic and the leaves of 5-6 parsley sprigs.
- Peel, drain and slice the Jerusalem artichoke and the potatoes and make similar sized cubes.
- In a casserole, heat 2 tablespoons of oil and sauté the minced veggies for a few minutes, stirring often.
- Combine the potatoes and Jerusalem artichoke and let it season, stirring continuously, for about a minute.
- Add a sprinkle of freshly ground black pepper, 15 of salt and cover with water. Bring it to boil and cook with the lid on, on a medium heat, for about 30 minutes or until the veggies are done.
- Turn the heat off, incorporate the milk and mix until you obtain a creamy soup. If you prefer a more liquid consistency, add more milk to obtain the desired consistency.
- Prepare the parsley pesto washing and drying the remaining parsley leave. Put it in a food processor with 80ml oil, a pinch of salt and an ice cube (to preserve the color), then blend to obtain a creamy pesto; if needed, add more oil to make it creamier.
- Divide the soup into 4 bowls, decorate with a sprinkle of pepper, a sprinkle of poppy seed (just for decoration), a few drops of parsley flavored oil and the croutons. Serve immediately.
