Published by Lucy Baker in seriouseats.com on September 2008
- 1 leek, trimmed
- 1 small onion, coarsely chopped
- 1 garlic clove
- 1/4 cup extra virgin olive oil, plus more for drizzling
- Fine sea salt
- 2 1/2 cups water
- 2 1/2 pounds turnips, peeled and diced
- 1 1/4 pounds Jerusalem artichokes, peeled and diced
- 2 tart apples, peeled, cored, and diced
- Coarsely ground black pepper or Aleppo pepper
- Medium-coarse sea salt
- Cut leek lengthwise in half and rinse well. Finely chop leek together with onion and garlic.
- Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek mixture and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add a pinch of salt and 1/2 cup of water. Bring to a gentle simmer, reduce heat to medium-low, and cook until water is almost completely evaporated, about 15 minutes.
- Add turnips, artichokes, and remaining 2 cups of water. Cover and simmer until apple is soft and flavors have blended, about 30 minutes more.
- Puree soup in batches in a blender until smooth. Add salt to taste. Serve drizzled with oil and sprinkled with a grinding of pepper and with salt, if desired.