Jerusalem Artichoke -Leeks creme soup

This is a light but very filling soup, which you can serve as a starter as well as a main course.

Here is what you need:

500g - Jerusalem artichokes

500g – Leeks

50g - Pecorino

1l coconut milk

Olive oil

Nutmeg

Salt 

Pepper

White Vine

Preparation

Cut Leeks into small pieces and Sauté in olive oil until softened. Peel Jerusalem Artichokes cut into small pieces and add to the Leeks. Increase the heat and douse everything with white vine. Pour in the coconut milk. Season with nutmeg salt and pepper, reduce the heat and let everything cook for about 15 min. Rasp the pecorino into the sup and blend everything smooth.

Voila JEnjoy your meal