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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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
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How it's done


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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