Cream of Jerusalem artichoke soup

Cream of Jerusalem artichoke soup

Total: 35 min. | Active: 15 min.
Nutritional value / person: 334 kcal
, Fat: 24 g
, Carbohydrate: 24 g
, Protein: 5 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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clarified butter
100 g Jerusalem artichokes, cut into cubes
2 shallots, cut into thin rings
4 sprigs thyme, leaves torn off
2 pinches sea salt


1 tbsp clarified butter
2 shallots, coarsely chopped
300 g Jerusalem artichokes, cut into pieces
200 g mealy potatoes, peeled, chopped
7 dl vegetable bouillon
2 ½ dl single cream
¼ tsp nutmeg
salt and pepper to taste
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How it's done

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Heat the clarified butter in a non-stick frying pan. Fry the Jerusalem artichokes, shallots and thyme for approx. 5 mins., stirring occasionally. Season the topping with salt and set aside.


Heat the clarified butter in a pan. Sauté the shallots, Jerusalem artichokes and potatoes. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 20 mins. until soft. Add the cream, blend the soup, season. Serve the soup with the topping.

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