Creamy Jerusalem Artichoke Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams Jerusalem artichoke
- 100 grams Celery root
- 100 grams starchy potatoes
- 2 onions
- 2 garlic cloves
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch ground Caraway
- White vinegar (to taste)
Preparation steps
1.
Peel and coarsely dice the Jerusalem artichokes, celery root, potatoes, onions and garlic. Saute in hot butter until translucent. Deglaze with the broth. Cover and simmer for about 25 minutes. Puree the soup, stir in the cream and bring up to a boil. Season with salt, pepper, caraway and vinegar. Serve immediately.
