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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot heat olive oil over medium high heat until the scent starts to bloom. | 2. Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes. | 3. Add Jerusalem artichokes and potatoes and cook for 5 minutes. | 4. Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil. | 5. Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender. | 6. Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth. | 7. Stir in cream. | 8. In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jerusalem artichoke	1	lb	peeled cubed	126.0833	0.0	28.05	0.7083
yukon gold potato	1		washed cubed	126.0833	0.0	28.05	0.7083
leek	2		halved rinsed sliced	108.58	25.186999999999998	2.67	0.534
yellow onion	1		diced	28.0	6.537999999999999	0.77	0.07
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
sea salt	1 1/2	1/2		126.0833	0.0	28.05	0.7083
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
chicken broth	1.5	containers		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
baby spinach leaf	5	ounces		126.0833	0.0	28.05	0.7083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.