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Jerusalem Artichoke Cream Soup

2 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 1 tbsp olive oil
  • 500 g Jerusalem artichokes
  • 1 small onion
  • 2 cloves garlic
  • 400 ml chicken stock
  • 1/2 tsp ground nutmeg
  • 100 ml cream
  • 1 tbsp lemon juice

FOR GARNISH

  • Toast bread for croutons
  • Butter for frying croutons
  • Dried chili
  • Sprouts for garnish

METHOD

  • 1
    Peel the Jerusalem artichokes and cut them into roughly equal-sized pieces. Also, peel the onion and dice it.
  • 2
    In a large pot, heat 1 tablespoon of olive oil and add the onion, Jerusalem artichokes, and peeled garlic. Sauté for 4-5 minutes until the onion softens.
  • 3
    Add the chicken stock and nutmeg, cover, and bring to a boil. Reduce heat to medium and cook for 20 minutes or until the Jerusalem artichokes are tender (test with a fork).
  • 4
    Once the Jerusalem artichokes are tender, remove the pot from the heat and pour the cream and lemon juice into the soup. Blend everything together with an immersion blender until smooth. Season with salt if needed.
  • 5
    Garnish with croutons, crushed dried chili, and sprouts or shoots.

CROUTON METHOD

  • 1
    Cut the toast bread (or other pastry) into small cubes and fry them in butter until crispy.
Rohlík cooks

INGREDIENTS

FOR GARNISH