Creamy Jerusalem Artichoke Soup with Foie Gras
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 500 grams Jerusalem artichoke
- 100 grams Celery root
- 100 grams starchy potatoes
- 2 onions
- 2 garlic cloves
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 150 grams Crème fraiche
- salt
- colorful, freshly ground peppers
- 1 pinch ground Caraway
- 1 White vinegar
- 100 grams Foie gras
- 1 Tbsp Walnut oil
Preparation steps
1.
Peel Jerusalem artichokes, celery, potatoes, onions and garlic. Dice all vegetables coarsely. Heat butter in a saucepan and saute vegetables until translucent. Deglaze pan with broth and simmer, covered, for about 25 minutes on low heat. Puree and add cream, bring to a boil again and season with salt, pepper, cumin powder and vinegar to taste.
2.
Cut foie gras into pieces, add to soup and drizzle with oil. Season with freshly ground pepper and serve.
