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Creamed Jerusalem Artichoke and Leek Soup

The most comforting bowl there is. Two winter vegetables, a proper sear on the bottom of the pot, and almond cream that turns it all to velvet.

By Sivan Steinfeld 45 Minutes Serves 4
Creamed Jerusalem artichoke and leek soup in a bowl beside the pot
The soup served  ·  and the pot waiting for seconds

About This Bowl

The Jerusalem artichoke has nothing to do with Jerusalem, and nothing to do with artichokes. It is the tuber of a sunflower that came from the Americas, and in Italy the plant was called girasole, the one that turns towards the sun, which is roughly where the name we use today came from. The flavour is one of winter's quiet secrets, sweet and nutty, a little like an artichoke heart that met a potato.

Leeks have been part of Mediterranean cooking for thousands of years, and they are the quiet base of every good soup. Sweated slowly in olive oil they give up their sharpness and leave a gentle sweetness behind, without the dominance of onion. Those two sears, first the leek and then the tubers, are the whole difference between a soup that is fine and a soup you want more of.

At the end, Tamiz almond cream goes in where the dairy cream would have. It rounds the flavour out, adds a velvet layer and a nuttiness that meets the artichoke halfway, and keeps the soup completely dairy free. A little nutmeg and a drizzle of olive oil in the bowl finish it.

An illustration of the soup ingredients: Tamiz almond cream, leeks, Jerusalem artichokes, thyme, basil and nutmeg

The Recipe

Serves 4  ·  45 Minutes  ·  Vegan

Ingredients

  • 4 small leeks
  • 300 g Jerusalem artichokes
  • A handful of basil leaves
  • Thyme leaves
  • One tub of Tamiz almond cream
  • A little grated nutmeg
  • Olive oil
  • Salt and black pepper

Method

  1. 1Slice the leeks into half moons. Peel the Jerusalem artichokes, cut them into rough cubes and leave them in water.
  2. 2Drizzle a little olive oil into a medium high pot and sweat the leeks over medium heat until lightly golden. Season with salt and pepper.
  3. 3Add the Jerusalem artichokes and one more touch of olive oil, and keep searing until golden. Season with thyme leaves and a handful of basil.
  4. 4Make sure the vegetables have taken real colour at this stage, and that there are golden bits stuck to the bottom of the pot. That is where the flavour lives.
  5. 5Add water to cover, bring to a boil and lower the heat. Cook until the artichokes are very soft.
  6. 6Add the tub of almond cream and the nutmeg, then blend with a hand blender. Add a little more water if needed, until the soup is slightly thick but not heavy.
  7. 7Taste and adjust the salt and pepper. Serve with a spoonful of almond cream, thyme leaves and a drizzle of olive oil. Enjoy.
Tamiz almond cream
Make It At Home

Tamiz Almond Cream Is Waiting For You

You can find it in every Nitzat HaDuvdevan branch, at Teva Castel and in boutique health shops and delis across the country.

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