Jerusalem artichoke soup

Jerusalem artichoke soup

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 147 kcal
, Fat: 9 g
, Carbohydrate: 10 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
1 garlic clove, finely chopped
200 g leek, cut into thin rings
500 g Jerusalem artichokes, peeled, cut into pieces
2 litres vegetable bouillon
1 sachet saffron
salt and pepper to taste

To serve

150 g plain greek yoghurt plain
a little saffron threads
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How it's done

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Heat the oil in a pan. Sauté the garlic and leek for approx. 3 mins. Add the Jerusalem artichokes and cook briefly, pour in the stock, bring to the boil. Add the saffron, simmer the soup over a medium heat for approx. 30 mins., allow to cool slightly, puree and season.

To serve

Plate up the soup, top with yoghurt, garnish with saffron.

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