Cream of Jerusalem artichoke soup

Name: Cream of Jerusalem artichoke soup
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: clarified butter; 400 g Jerusalem artichokes; 4 shallots; 4 sprigs thyme; 2 pinches sea salt; 1 tbsp clarified butter; 200 g mealy potatoes; 7 dl vegetable bouillon; 2 ½ dl single cream; ¼ tsp nutmeg; salt and pepper to taste

winter Soups and stew winter

Total: 35 min. | Active: 15 min.

vegetarian

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Ingredients

for 4 people

Topping
	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

Soup
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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