Creamy Jerusalem Artichoke Soup with Nutty Notes

Light and airy soup from an overseas root! Jerusalem artichoke is a root vegetable that was widely known to the ancient Indians. This is a universal root, it is not necessary to boil it, you can simply grate it and add it to a salad, but you can also prepare a delicate cream soup or a full-fledged side dish. The taste of Jerusalem artichoke is closer to neutral, but with a slight nutty note. I suggest you prepare a delicate cream soup from Jerusalem artichoke paired with other roots. I added turnips and parsnips to the soup, I just found these roots at the market, but you can safely use celery root, parsley, add potatoes or carrots (although the color then will not be pure white). In general, you can combine a variety of products with Jerusalem artichoke.
cook time: 40 min
Owen Truitt
Creamy Jerusalem Artichoke Soup with Nutty Notes

Nutrition Facts (per serving)

75
Calories
4g
Fat
7g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Olive oil 1 tbsp
Salt to taste
Ground hot pepper to taste
Bouillon (chicken or water) 250 ml
Greenery to taste
Cream 50 ml
Parsnip g
Turnip (I have turnips) 50 g
Jerusalem artichoke 300 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Finely chop the onion.

Step 3

Step 3
Cut the turnips and parsnips into large cubes.

Step 4

Step 4
Heat the oil in a saucepan, add the onion and fry for 1-2 minutes.

Step 5

Step 5
We clean the Jerusalem artichoke and cut it into random pieces.

Step 6

Step 6
Add roots and broth to the onion. Bring to a boil, add salt and cook until soft for about 20 minutes.

Step 7

Step 7
When the roots are cooked, add cream to them and use a blender to grind the soup into a creamy mass. Pour the resulting cream back into the pan and bring to a boil.

Step 8

Step 8
You can serve. Bon appetit!

Additional rubrics

Related recipes