Jerusalem Artichoke Soup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 300 grams Jerusalem artichoke
- 3 shallots
- 2 Tbsps Safflower oil
- 600 milliliters Chicken broth
- salt
- freshly ground peppers
- 80 grams Sour cream
- 200 grams Whipped cream
- 2 Tbsps butter
- thyme (for garnish)
Preparation steps
1.
Rinse Jerusalem artichokes, thoroughly brush off or peel outer skin, and cut into small pieces. Peel shallots and dice.
2.
Heat oil in a saucepan and sauté shallots and Jerusalem artichokes. Deglaze with chicken stock and simmer until artichokes are tender, about 30 minutes.
3.
Stir in sour cream and cream and simmer another 5 to 10 minutes. Remove some Jerusalem artichokes and set aside for garnish. Puree the soup in a blender. Season with salt and pepper to taste and stir in butter. To serve, ladle into bowls and top with Jerusalem artichoke pieces and thyme leaves.
