John Myers
Cream of Jerusalem Artichoke Soup
The perfect cream of jerusalem artichoke soup recipe with a picture and simple step-by-step instructions.
- 500 g Jerusalem artichoke (terrestrial artichoke)
- 2 piece Onions
- Clarified butter
- 150 ml White wine
- Water
- 200 ml Cream
- Salt
- Black pepper from the mill
- Nutmeg
- Sugar
- Peel the Jerusalem artichoke root and cut into small cubes. Peel and finely dice the onion.
- Heat the clarified butter and let the Jerusalem artichoke and onions sear well, deglaze with the white wine and let it boil down a little. Now fill up with enough water that everything is just covered and add a little salt. Cover and simmer on a low flame until the vegetables are soft. Allow to cool slightly.
- Then add the cream and puree it finely, season with salt, pepper, sugar and nutmeg.
- Put in a soup cup and now ….. enjoy your meal …..
- Note 5: Depending on how the Jerusalem artichoke roots have grown, you have a relatively large amount of waste when peeling, from 500 grams of unpeeled roots you get about 350-400 grams of peeled roots. It is therefore also possible to use goods whose shelf life has expired, which are usually offered at 50% cheaper, they are not bad, but the root should then be processed on the same day, at the latest on the next day.
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