Sunchoke and Leek Soup with Mushrooms

Name: Sunchoke and Leek Soup with Mushrooms
Total time: 45 min
Yield: 5 Servings
Ingredients: 🧅 2 large leeks, halved lengthwise and thinly sliced crosswise; 6 sunchokes, roughly chopped; 3 stalks celery, chopped; 🥕 1 large carrot, chopped; 🧄 3 cloves garlic, minced; 2 bunches watercress; 🧂 Salt and ground black pepper to taste; 2 bay leaves; ½ bunch fresh tarragon, chopped; 2 tablespoons olive oil; 1 dash vermouth; 5 cups vegetable broth; 2 tablespoons butter; 🍄 2 cups chopped fresh mushrooms; ½ bunch fresh tarragon, chopped

Cost $12.5, save $8.5

Source: Recommended by CookPal

45 Min
5 Servings
$12.5

Sunchoke and Leek Soup with Mushrooms

Cost $12.5, save $8.5

Source: Recommended by CookPal

45 Min
5 Servings
$12.5

INGREDIENTS

Vegetables
- 🧅 2 large leeks, halved lengthwise and thinly sliced crosswise
- 6 sunchokes, roughly chopped
- 3 stalks celery, chopped
- 🥕 1 large carrot, chopped
- 🧄 3 cloves garlic, minced
- 2 bunches watercress
Seasonings
- 🧂 Salt and ground black pepper to taste
- 2 bay leaves
- ½ bunch fresh tarragon, chopped
Liquids
- 2 tablespoons olive oil
- 1 dash vermouth
- 5 cups vegetable broth
Dairy
- 2 tablespoons butter
Other
- 🍄 2 cups chopped fresh mushrooms
- ½ bunch fresh tarragon, chopped

STEPS

Heat olive oil in a large pot over medium heat. Cook the leeks until translucent, about 5 to 7 minutes.

Add sunchokes, celery, carrot, and garlic. Season with salt and pepper. Add bay leaves and 1/2 bunch tarragon. Cook and stir over high heat until vegetables are hot, about 2 to 3 minutes.

Pour vermouth into the pot. Bring to a boil and scrape browned bits from the bottom of the pot.

Add vegetable broth and reduce heat to medium-low. Simmer until vegetables are tender, about 30 minutes.

Add watercress, reserving a few sprigs for garnish. Allow to wilt, about 5 minutes.

In a skillet, melt butter over medium heat. Cook mushrooms with salt and pepper until tender, about 5 minutes. Stir in remaining tarragon and set aside.

Remove bay leaves from the soup. Blend 2/3 of the soup until smooth, leaving 1/3 unblended. Combine both portions before serving.

Serve in bowls, topping each with cooked mushrooms and a sprig of watercress.

NUTRIENTS

Per 1 serving

🔥

199

Calories

6
Protein
21
Carbs
11
Fats

💡 For added crunch, garnish with roasted sunflower seeds or bacon bits.If sunchokes are not available, substitute with potatoes.Blend the soup in batches to avoid hot splashes, and always secure the blender lid with a towel.