Fancy a creamy, nutty soup with healthy crisps? Try our Jerusalem artichoke soup!
Ingredients
- 250 g Jerusalem artichoke
- 1/2 shallot
- 1/2 Garlic Clove
- 2 EL Butter
- 2 EL olive oil
- 275 ml vegetable stock
- 100 ml cream
- 1/2 bay leaf
- basil
- pepper, salt
Servings: people
Units:
Instructions
- Peel the Jerusalem artichoke and cut into pieces. Set aside 50 g in slices.
- Melt the butter over medium heat. Peel and finely dice the shallot and add to the pot, sauté for 3 minutes. Peel and finely chop the garlic and also add to the pot.
- Add the Jerusalem artichoke, vegetable stock and bay leaf and bring to the boil. Reduce the heat and simmer for about 15 minutes.
- Remove the bay leaf and finely puree the soup with a hand blender. Add the cream while stirring and season to taste with salt and pepper.
- Fry the Jerusalem artichoke slices in olive oil for 4-5 minutes on each side until golden brown. Remove from the pan and drain on kitchen paper.
- Serve the Jerusalem artichoke soup with chips and basil.
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