Cream Of Jerusalem Artichoke Soup

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

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
Cream Of Jerusalem Artichoke Soup
Cream Of Jerusalem Artichoke Soup

Instructions

  1. 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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