Jerusalem artichoke soup

Jerusalem artichoke soup

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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Soup

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

To serve

150g plain greek yoghurt plain
a little saffron threads
Purchase ingredients now

How it's done

Soup

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.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!