Jerusalem Artichoke Soup with Crab Toast and Apple Wasabi Puree

5 from 4 votes
Prep Time 45 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 94 kcal


For the Jerusalem artichoke soup:

  • 1 kg Jerusalem artichoke (terrestrial artichoke)
  • 0,5 Pc. Butcher's onion
  • 1 Pc. Clove of garlic
  • 200 ml Apple juice
  • 600 ml Vegetable broth
  • 500 ml Cream
  • 1 tbsp Clarified butter or oil
  • Salt pepper
  • Nutmeg
  • Lemon juice

For the apple wasabi puree:

  • 1 Pc. Tart apples
  • 3 tsp Wasabi paste
  • 1 g Locust bean gum
  • 1 tsp Apple Cider Vinegar
  • Salt

For the crab toast:

  • 6 disc English toast bread
  • 120 g King prawns, raw, without shell
  • 60 g Cream
  • 120 g North Sea crabs, peeped
  • 2 Branches Dill
  • Salt pepper


Jerusalem artichoke soup:

  • Cut the onion into relatively large pieces and sweat in the clarified butter until translucent. Then cut the Jerusalem artichoke into approx. 1 cm cubes. Chop the garlic clove into small pieces. Add both to the onion and sweat lightly until colorless.
  • Deglaze the resulting mixture with apple juice, pour on the vegetable stock and cook until soft with the lid closed for approx. 20 minutes. Puree the soup while hot and optionally pass it through a sieve.
  • Then refine the soup by adding cream and season with salt, pepper, nutmeg and lemon juice.

Apple wasabi puree:

  • Core the apple and puree with the remaining ingredients in a lightning chopper (moulinette or similar) to a smooth mass and season to taste.

Crab Toast:

  • Cut the prawns into small cubes and place in the freezer for 10 minutes before processing.
  • Already salt the prawns a little and mix briefly but finely in the blitz chopper.
  • Mix in the cream step by step so that the mixture does not lose its bond. Fold the shrimp and the chopped dill into the mixture and then season with salt and pepper.
  • Distribute the resulting farce evenly over three slices of toast, smooth it out, cover with the other three slices of toast and press on. Roast the resulting “sandwiches” in clarified butter over medium heat in the pan, turning several times until golden brown.


Serving: 100gCalories: 94kcalCarbohydrates: 3.8gProtein: 1.7gFat: 8g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Potato – Soup Vegetables with Small Meatballs

Poppy Seed Cake with Pears and Blueberries