Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg Jerusalem artichoke
- 1 ½ liter vegetable stock
- 1 clove (s) garlic, chopped
- 1 pinch caraway seeds
- 125 ml cream
- 60 ml crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the Jerusalem artichoke with a brush under running water, the peel stays on. Cut into cubes and cook in the vegetable stock with the garlic clove and caraway seeds for 1/2 hour. Then puree. Bring to the boil again and stir in the cream and crème fraiche. Season with salt and pepper and serve hot.
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