Foamy Leek & Sunchoke Soup + Sri Lanka


Our plan has always been to write a new blog post at least once a week and lately we have repeatedly missed that deadline by a few days. We could easily blame it on our next book – we are in full swing with it and haven’t had time to create blog recipes as often as we would like. I could also definitely blame it on the Chocolate Rye Muffins – they looked so yummy there at the top of the grid that it hurts to push them down. Or it might just been life in general – us trying to balancing answering emails, starting new projects, being parents, looking to change our rental apartment for a bigger one so Elsa can get her own room, and squeezing in some workout in between the gaps. Yep, it’s definitely one of those reasons.

Between test cooking and photo shoots we often settle for quick and easy soups and salads. We received some organic sunchokes (aka Jerusalem Artichokes, aka sunroots, aka earth apples) and leeks in our latest csa box and turned them into a sunchoke version of a vichyssoise. But instead of incorporating the milk in the recipe, we heated it, whisked it to foam and added before serving. It’s a simple trick to make a soup look more fun and taste more interesting (as the warm milk will work it’s way into the soup while your eating). David always prefer his soups spiked with a little white wine, so you could try that even though it’s not in the recipe. You could also flavor the foam with some ground cinnamon for extra flair. The side salad is made with shaved roots and vegetables. Choose different colors for a simple but spectacular presentation.


David has been editing some of the photos from Sri Lanka. We were there with his family to celebrate his mother’s birthday. It was such a beautiful place. Here are a few snaps from the trip.



Foamy Leek & Sunchoke Soup
Serves 4

1 knob ghee, coconut oil or 2 tbsp olive oil
1 yellow onion, finely chopped
2 leeks, finely chopped
500 g / 1 lb jerusalem artichokes / sunchokes, scrubbed and cubed
2 bay leaves
1 liter / 4 cups water
2 tsp fine sea salt
250 ml / 1 cup organic non-GMO soy milk (or any milk of your choice)

Heat a knob of ghee in a heavy-bottomed saucepan. Add onion and leeks, lower the heat and cook for about 15 minutes with a lid, stir occasionally. They should not brown, but keep their color and get soft. Add the sunchokes and cook for 5 more minutes. Now add bay leaves, water and sea salt and cook for 25 minutes until the sunchokes are tender. Blend the soup until completely smooth using an immersion (hand) blender. Season to taste. Heat the milk in a small saucepan on low. The milk should not boil. When warm, whisk it to create a foamy top layer. Serve the soup in bowls with a couple of spoonfuls foam on top.

Shaved Raw Rainbow Salad
Serves 4

2 beetroots
2 polka stribed beets
2 carrots
1 fennel
60 g (2 large handfuls) ruccula lettuce
1/2 lemon, juice
a good drizzle of olive oil

Shave the roots really thinly using a mandolin slicer or a sharp knife (be careful). Slice the fennel with a sharp and rinse the ruccula lettuce. Place all ingredients in a serving bowl and add lemon juice and olive oil and toss to combine. Serve a side or on top of the soup.