Cream of Jerusalem Artichoke Soup
Seldom does a soup provide as many ballast substances as this one - namely almost half the daily requirement. They ensure long-lasting satiety, a healthy intestinal flora and good cholesterol levels. In addition, potassium for the regulation of the water balance and a fit heart are supplied to you.
The tuber, popular in earlier times and known as "potato", fell into oblivion when the potato was discovered. Jerusalem artichoke came back into fashion a few years ago. And this is a good thing, because its slightly sweetish taste has a very special charm.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 400 grams Jerusalem artichoke
- 2 small garlic cloves
- 3 Tbsps olive oil
- salt
- peppers
- sugar
- 2 shallots
- 700 milliliters Vegetable broth
- 100 milliliters Soy creamer
- ½ Hokkaido pumpkin (400 grams)
- 2 Tbsps Walnut (30 grams)
- 3 stalks Sage
- Truffle oil
Preparation steps
Rinse and scrub Jerusalem artichokes thoroughly. Cut into large pieces. Peel garlic.
Place Jerusalem artichokes and garlic in baking dish and mix with 1 tablespoon olive oil. Season with salt, pepper and a pinch of sugar. Cover with aluminum foil and bake in preheated oven at 200°C (fan 180°C, gas mark 3) (400°F/convection 350°F) until tender, about 45 minutes.
Meanwhile, peel shallots and slice thinly.
Heat 1 tablespoon oil in a pot over medium heat. Cook shallots, stirring, until softened, 4-5 minutes.
Add cooked Jerusalem artichokes and garlic to pot. Add broth and soy creamer, bring to a boil and simmer over medium-low heat for 15 minutes.
Peel and core pumpkin. Weigh 125-150 grams (4 1/2 to 5 1/4 ounces) pumpkin (save the rest for another use). Cut pumpkin into very small pieces. Roughly chop walnuts. Rinse sage, shake dry and remove stems.
Heat remaining oil in a skillet over medium-high heat. Add sage leaves and cook, turning, until leaves are crispy. Drain on paper towels.
Add pumpkin and cook, shaking the pan, until golden-brown, 5-6 minutes. Add walnuts and cook until warmed through. Season with salt and pepper.
Puree soup until completely blended with an immersion blender. Season with salt and pepper and whisk until frothy.
Ladle soup into bowls or deep plates. Divide pumpkin, nuts and sage over soup and drizzle with a few drops of truffle oil. Serve immediately.