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.



  • Very interesting post. I like the pictures you show, very artistic. This is Sri Lanka. many people have considered that the country has exotic natural environment. Whether it is a soup dish? see its name, it seems very interesting. thanks for the share.
  • This looks absolutely beautiful, it's differently gonna be tried in my kitchen one day! Awesome pic's as well :-)
  • Fantastic fotos from your stay in Sri Lanka! Really beautiful!
  • Frédérique
    Your Sri Lanka photos are wonderful! Luise, your sandals look amazing. Where can I find some of those?
  • Stunning photos! I truly believe travel and food go hand in hand, I really love the way you two have presented both throughout the post. I have yet to try sunchokes but this has definitely inspired me! Looks delicious, too.
  • Wow, Sri Lanka looks so beautiful :) Loving this recipe too yum yum.
  • c.j
    Omg - now I feel like a jerk, I am the one who is whining, you are doing a fantastic and inspiring work! Of course one isentitled to write about it - see it as a general reflection on something that is mostly likely to happen with blogging, maybee? I know how hard it is to dabble with a career . especially one where you freelance and have to be creative - and being a parnet - it is HARD. Again, you are doing a great job, hope you hang in there :)
  • c.j
    Wonderful pics and recipe, just one comment: all the foodblogs I love ALLWAYS seem to come to this: they get to produce cookbooks and then bloggers are being too busy to post, deadlines to post missed - and posts about how they did not make any blog entries because of this or that - every time I get so disseapointed - who really wants to read about that -? No offence, I really love your work but generally I just loose interest and engagement in the blog when this starts to happen, but I get that its just how theese things goes, a natural thing: blogging is a step towards something else..I get that totally, but THIS reader would prefer not to take part of so many excuses in the text? If I were you (and I am not, it is just a humble reflection from a faithful redaer) I would set a deadline that is totally doable for you?
    • Hi C.J! Actually, I completely agree with you. Enough with the whining about not having enough time. I guess it has just been too much stress in our lives lately that we haven't been able to focus on much else. But I agree that it's not a blog subject, we will keep that to ourselves next time Thanks for your honest opinion, David
  • Woh!!! The moment I see green ,I relate it to healthy state!!! Thank you for posting such a nice rice recipe, with a modern a touch.I am going to try this in my menu!!! I am a chef, food photographer and I have just recently started blogging.My website is Thank you!!!
  • Anine
    Your pictures are beautiful! I'm going to Sri Lanka this summer and would love some tips on what to see and where to stay and just to hear about your trip! Looks absolutely wonderful!
  • Sri Lanka is so beautiful! We were there for 3 weeks a few years back, fell in love twith the Kottu Roti!
  • I can't wait to hear about your trip to Sri Lanka! It has been on my "curious" list for a while.
  • Beautiful pics... you guys are so inspiring! Love it... and the soup? I just love sunchokes! Had some with Seabass the other day in a light herbed cream sauce. YUM. I've really got to get on the CSA movement though. Definitely going to check to see if there is a program in my neighborhood. Thanks again for an awesome and delicious post! :)

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