Velvety Leek, Potato & Jerusalem Artichoke Soup (Dairy-Free)

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   ["Put the olive oil in a medium pot on a medium low heat.", "Add the vegetables and the herbs and sauteed for 5 - 10 minutes, stirring occasionally.", "Add wine and water or broth and bring to boil. Add salt and white pepper and lower the heat to low. Cover with a lid and cook for 40 minutes.", "Let the soup cool down for at least 10 minutes, then remove the bay leaf and thyme sprigs. Correct seasoning then puree the soup with an hand blander until it is smooth (or any other blander, in batches if necessary).

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   Serve with a drizzle of olive oil and some freshly ground black pepper."]

* Per serving · 4 servings · Values may vary.

No additional tips available.