Creamy Jerusalem Artichoke Soup with Sesame Seeds and Artichoke Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 749 cal. | (36 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.3 g | (74 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 378 mg | (38 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 white onions
- 600 grams Jerusalem artichoke
- 1 Tbsp butter
- 2 Tbsps Corn oil
- 100 grams Sesame seeds
- ¾ l Vegetable broth
- ⅛ l milk
- ¼ l Whipped cream
- salt
- peppers
- Caraway (finely ground)
- ground Mace
- Frying oil
- 2 Tbsps Sesame seeds (to sprinkle.)
Preparation steps
Peel the onion and finely chop. Rinse the Jerusalem artichokes thoroughly under running water. Slice the Jerusalem artichokes with the shell into small cubes (place 2-3 artichokes for chips aside).
Heat butter and corn oil in a saucepan and fry the onion and sesame in it. Add the diced Jerusalem artichokes and slightly fry (important because the only way they develop their full flavor!).
Pour the vegetable broth and bring to boil. Cook for about 12-15 minutes until the artichokes turn soft.
Stir in the milk and cream and boil the soup again. Puree the soup finely and pour through a sieve. Season with salt and pepper, and stir in the nutmeg and ground caraway to taste.
Peel the remaining Jerusalem artichokes and cut into thin slices. Heat vegetable oil in a fryer and fry the artichoke slices until golden and crispy. Remove and drain the artichoke chips on kitchen paper.
Pour the soup into bowls and serve garnished with artichoke chips and sesame seeds.
