John Myers
Contents
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Ingredients
- 500 g Parsnips
- 300 g Jerusalem artichoke fresh
- 2 piece Shallots
- 2 tbsp Butter
- 100 g Chopped almonds
- 600 ml Vegetable broth
- 100 ml Cream
- 3 Branches Fresh thyme
- Salt
- Black pepper from the mill
- Ground caraway
- 1 a cup Creme fraiche Cheese
- 1 a cup Cinammon
- 1 a cup Caraway seeds
- 1 a cup Sunflower oil for frying
- Jerusalem artichoke
Instructions
- Peel the parsnips and Jerusalem artichoke and dice them. Peel and chop the shallot.
- Heat the butter and let all the vegetables sear for a few minutes, then add the chopped almonds and continue toasting while stirring until everything has settled on the bottom. Then deglaze with the vegetable stock and cream. Season with a little salt & pepper & cumin seeds. Simmer on a low heat until the vegetables are soft.
- Remove the soup from the stove and fish out the thyme stalks, then let them cool down a little.
- In the meantime, peel the Jerusalem artichoke for the chips (depending on the size, more or less, we need about 2 table tennis balls large fruits per serving) and cut into fine slices, dry a little on crepe and deep-fry in sunflower oil and degrease on crepe. Season a little with a salt / paprika mixture.
- Now finely puree the slightly cooled soup, then fold in the crème fraîche. If you like, extend to the right consistency with hot vegetable broth. Now season the soup finely with cinnamon & pepper and heat again.
- Put the finished soup in a soup bowl, sprinkle with a little caraway seeds and serve the chips and now ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
Nutrition
Serving: 100gCalories: 147kcalCarbohydrates: 3.4gProtein: 3.8gFat: 13.1g
