Cream of Jerusalem artichoke soup
Ingredients
for 4 person
clarified butter | |
100 g | Jerusalem artichokes, cut into cubes |
2 | shallots, cut into thin rings |
4 sprig | thyme, leaves torn off |
2 pinch | 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 |
How it's done
Topping
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.
Soup
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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