Ingredients
1/4 cup olive oil
1 leek, rinsed and chopped
1/2 cup chopped white onion
2 pounds Jerusalem artichokes
5 cups vegetable stock
1 teaspoon sea salt
Preparation
heat olive oil in soup pot over medium heat. Add leek and onion and saute 5 minutes. Add artichokes, broth and salt and bring to a boil. Decrease heat, simmer covered 30 minutes.
Remove from heat and cool. Process in blender, reheat before serving.
