Jerusalem Artichoke Leek Potato Soup at Dorothy Cabello blog

Jerusalem Artichoke Leek Potato Soup. You can use either yukon or russet potatoes. Jerusalem artichoke and potato soup. 1 litre chicken or vegetable. This creamy soup can be dressed with fancy garnishes or left plain and eaten with crusty bread for an easy midweek meal. Jerusalem artichoke & leek soup. 4 leeks, white parts only, sliced into coins. Potato leek & jerusalem artichoke soup. Pour in 1.5 litres of chicken stock and bring to a boil. Heat a dash of olive oil in a large saucepan and sauté the leeks and garlic in it for a few minutes over a high heat. Add the jerusalem artichoke and potato and cook for about 5 more minutes. A soup that is a creamy and a bit decadent but works perfectly for either lunch and dinner. Heat butter or margarine in large saucepan over medium heat. The delicate and distinctly pleasant flavor of jerusalem artichokes is combined with buttery leek and creamy potatoes for a truly wonderful soup.

Jerusalem artichoke soup Jerusalem Artichoke Soup, Bread Soup, Potato
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You can use either yukon or russet potatoes. Heat a dash of olive oil in a large saucepan and sauté the leeks and garlic in it for a few minutes over a high heat. Jerusalem artichoke & leek soup. 4 leeks, white parts only, sliced into coins. Jerusalem artichoke and potato soup. Heat butter or margarine in large saucepan over medium heat. Add the jerusalem artichoke and potato and cook for about 5 more minutes. This creamy soup can be dressed with fancy garnishes or left plain and eaten with crusty bread for an easy midweek meal. The delicate and distinctly pleasant flavor of jerusalem artichokes is combined with buttery leek and creamy potatoes for a truly wonderful soup. 1 litre chicken or vegetable.

Jerusalem artichoke soup Jerusalem Artichoke Soup, Bread Soup, Potato

Jerusalem Artichoke Leek Potato Soup Pour in 1.5 litres of chicken stock and bring to a boil. This creamy soup can be dressed with fancy garnishes or left plain and eaten with crusty bread for an easy midweek meal. The delicate and distinctly pleasant flavor of jerusalem artichokes is combined with buttery leek and creamy potatoes for a truly wonderful soup. Jerusalem artichoke & leek soup. Potato leek & jerusalem artichoke soup. Heat a dash of olive oil in a large saucepan and sauté the leeks and garlic in it for a few minutes over a high heat. You can use either yukon or russet potatoes. A soup that is a creamy and a bit decadent but works perfectly for either lunch and dinner. 4 leeks, white parts only, sliced into coins. Add the jerusalem artichoke and potato and cook for about 5 more minutes. Heat butter or margarine in large saucepan over medium heat. Pour in 1.5 litres of chicken stock and bring to a boil. 1 litre chicken or vegetable. Jerusalem artichoke and potato soup.

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