Jerusalem artichoke cream soup with coconut milk

Ingredients for 3 servings:

• 600 g Jerusalem artichoke
• 1 large onion(s)
• 1 can coconut milk, 400 ml
• 200 ml cream
• salt and pepper
• Vegetable oil for frying
• 800 ml water
• 1 tbsp vegetable stock powder, organic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

creamy and simple, vegetarian

Peel the Jerusalem artichokes, cut into cubes, and immediately place them in cold water to prevent them from browning. Finely chop the onion and briefly fry it in oil in a soup pot. Add the Jerusalem artichokes, 800 ml of water, and the vegetable stock powder, and simmer over medium heat for about 15 minutes. Add the coconut milk and bring to a boil briefly. Whip the cream until stiff, then fold into the soup, stir, and season with salt and pepper. Serve with bread and grind fresh pepper over the soup, if desired. Variations: If you don’t like it quite so creamy, you can halve the amount of cream. You can also omit the cream and add a little more coconut milk; then the soup is vegan. Since the soup already has a mushroomy-nutty flavor, you can also refine it with mushrooms, truffles, or chopped hazelnuts, for example.