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Jerusalem Artichoke Soup with Purple Potato Croutons, Hemp Oil and Hemp Seeds

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Jerusalem Artichoke Soup with Purple Potato Croutons, Hemp Oil and Hemp Seeds

The perfect jerusalem artichoke soup with purple potato croutons, hemp oil and hemp seeds recipe with a picture and simple step-by-step instructions.

  • 500 g Jerusalem artichoke fresh
  • 2 Carrots
  • 1 Onion
  • 750 ml Vegetable broth
  • 50 ml Oat cream
  • 2 Purple potatoes
  • Peeled hemp seeds
  • Hemp oil
  • Sesame oil
  1. Clean the carrot and Jerusalem artichoke well. Fresh and young Jerusalem artichokes do not necessarily have to be peeled.
  1. Roughly dice the onion, carrot and Jerusalem artichoke, sauté briefly and then pour in the stock. Let simmer for about 20 minutes.
  1. In the meantime, peel the potatoes and chop them into small pieces. Fry in sesame oil until crispy.
  1. Puree the soup with oat cream and serve with potatoes, hemp oil and hemp seeds.
Dinner
European
jerusalem artichoke soup with purple potato croutons, hemp oil and hemp seeds

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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