John Myers
Cream of Jerusalem Artichoke Soup with Beetroot Chips
The perfect cream of jerusalem artichoke soup with beetroot chips recipe with a picture and simple step-by-step instructions.
- 600 g Jerusalem artichoke peeled and diced
- 1 tuber Beetroot (beetroot) cooked
- 1 piece Large onions
- Freshly grated horseradish
- Olive oil, salt, pepper, “Adios salt vegetables” from Sonnentor
- 2 tbsp Soy cuisine
- 0,5 lemon Zest and juice
- 400 Ml Vegetable stock – I took my basic vegetable stock
- This soup was made from the remains of my organic box. Peel and dice the onion. Likewise, Jerusalem artichoke either rub with a sponge or peel (depending on the condition) and dice. Peel the beetroot (mine was really huge) and cut in half. Slice half of it, brush it with olive oil, place it on a baking tray and fry it at 200 degrees until crispy and set aside for the garnish. As a spice mix I took Adios Salt from Sonnentor – I can highly recommend it – but salt and pepper do the same. Dice the other half of the beds.
- Let the olive oil get hot in a saucepan, sweat the Jerusalem artichoke cubes over medium heat, after about 3 minutes add the onion. After another 2 minutes, add the diced beetroot. Pour vegetable soup on top. Simmer on a low flame until the vegetables are cooked through. Mix vigorously with the hand blender. At the end, season with lemon zest, lemon juice, soy sauce and salt and pepper. The soup is slightly sweet – that’s why I like to add some horseradish. Freshly grated or from the tube, depending on the possibility. At the end, fill the soup into bowls and garnish with beetroot chips from the oven.
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