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Ingredients
for
4
Jerusalem Artichoke Soup
50 min.
Time:
Ingredientsfor
- For the soup
- 400 grams Jerusalem artichoke
- 100 grams Celery
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 800 milliliters Chicken broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Cumin (ground)
- Wine vinegar
- 2 Tbsps parsley (sliced)
- parsley (for garnish)
- For the cheese cubes
- 200 grams spicy Cheese (for example Bergkäse)
- 2 Tbsps Pastry flour
- 1 egg
- 3 Tbsps breadcrumbs
- vegetable oil (for frying)
Preparation
1.
For the soup: Peel Jerusalem artichokes, celery, onion and garlic, dice coarsely and sauté together in hot butter until translucent. Deglaze with broth and cream, season with salt and pepper, softly simmer covered for 25-30 minutes then puree and pass through sieve.
2.
For the cheese cubes: Cut cheese into about 1.5 cm (approximately 1/2 inch) cubes, coat with flour and pull through whisked egg. Roll cheese cubes in breadcrumbs and fry in hot oil for 2-3 minutes until golden brown. Drain on paper towels.
3.
Boil soup to desired consistency (adding extra broth if needed) and let simmer a bit. Season with salt, pepper, cumin, vinegar and parsley. Serve in warmed bowls, sprinkle with cheese cubes and serve garnished with parsley leaves.