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Jerusalem Artichoke cream soup


This recipe for a quick winter soup cream full of vitamins will be appreciated by everyone. The soup can be served as a dinner or as a hearty appetizer. Underground vegetables of a unique type of sunflower, which you will love on a plate in spring and winter. Delicious tubers famous especially for their high content of healthy substance called Inulin, which will be appreciated especially by diabetics.
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This recipe for a quick winter soup cream full of vitamins will be appreciated by everyone. The soup can be served as a dinner or as a hearty appetizer. Underground vegetables of a unique type of sunf...

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Cook time30 minYield4 serving


Ingredients

  • 100 g butter + to finish and garnish
  • 400 g Jerusalem artichokes, scraped and sliced
  • 100 g onion, chopped finely
  • 3 sprigs of fresh thyme + for decoration
  • 1 l vegetable or chicken broth
  • 1 medium sized potato, peeled and diced
  • 300 ml whipping cream
  • salt and pepper for seasoning
  • To complete:
  • root vegetables (carrots, celery, parsley), cleaned and diced

Cooking guidelines

Heat half the butter in a pot and fry the Jerusalem artichokes with onions and thyme for a short time. Add the stock and bring to a boil, add the potatoes and cook until tender.

Finally, stir in the cream. Remove from the plate, catch the thyme, add the remaining cold butter and mix until smooth.

Sieve through a strainer and season. Fry the vegetables in butter and place in the center of the plate. Pour the soup, garnish with thyme and sprinkle with melted butter.


  • Chef: Adela
  • Published:

Category: Soups

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