This soup is very quick to make, and we do not recommend making it in advance.
Leek, mushroom, pumpkin and Jerusalem artichoke soup
Chef Walter Zanoni
Difficulty: easy
Method: 20'
Cooking: 20'
Chef Walter Zanoni
Difficulty: easy
Method: 20'
Cooking: 20'
Method
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01 /
Carve the leek and wash it carefully under running water, then cut it into round slices.
Remove the skin and seeds from the pumpkin and dice it.
Rinse the mushrooms under running water and dice them.
Peel and dice the Jerusalem artichokes as well.
Heat extra virgin olive oil in a saucepan and add the leeks, mushrooms, Jerusalem artichokes and the pumpkin.
Cover with water and cook for about 20 minutes, until the vegetables are tender.
Cut the bread into cubes and roast them in the pan.
Serve the soup after adding salt and pepper to taste, accompanied by the roasted bread croutons.
Do not use vegetables that are not in season or frozen.
Cook the vegetables until they are tender, but no more than that, if they are overcooked the result will not be that good.
Should there be any leftover soup, keep it in the fridge for the next day, but no longer than that, otherwise freeze it in an airtight container.
This delicious soup is a real comfort food, ideal for cold winter days.
Choose fresh seasonal vegetables to fully exploit the properties of each ingredient.
Use onions and shallots in addition to or instead of leeks.
Any quality of pumpkin will do, not just delica.
We recommend cardoncelli mushrooms that are very tasty and have a crispy texture. Other varieties with these characteristics can be used, e.g., shitake mushrooms.Â
Jerusalem artichokes can be replaced with artichokes, even if using only the stalks.
Ingredients for 4 people
300 g delica pumpkin
300 g Jerusalem artichokes
200 g cardoncelli mushrooms
100 g leek
20 g of extra virgin olive oil.
Salt and pepper to taste.
4 slices of homemade bread
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