Strengthens Your Bones
Jerusalem Artichoke Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For soup
- 400 grams Jerusalem artichoke
- 100 grams Celery root
- 100 grams floury potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 800 milliliters Chicken broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch ground Cumin
- White vinegar
- For herb oil
- 1 bunch mixed Fresh herbs (such as chervil, parsley, cilantro, sage, thyme)
- 100 milliliters olive oil
- lemon juice
- For croutons
- 4 slices white bread
- 2 Tbsps butter
Preparation steps
1.
For the soup, peel the Jerusalem artichoke, celery root, potatoes, onion, and garlic. Dice all the vegetables coarsely and sauté together in butter until tender. Deglaze with the broth, cover and simmer for about 25 minutes. Puree the soup, add cream, bring to a simmer again and season with salt, pepper, cumin and vinegar.
2.
For the herb oil, rinse the herbs, pat dry, pluck the leaves, and finely chop. Mix the herbs with the oil. Season with lemon juice.
3.
For the croutons, cut the bread into 1 cm (approximately 1/4 inch) cubes and sauté until golden brown in a hot pan with melted butter. Remove, drain on paper towels and sprinkle with salt.
4.
Season the soup again, transfer to shallow bowls and drizzle with herb oil. Serve with the croutons.
