Jerusalem Artichoke and Carrot Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Jerusalem artichoke
- 5 medium carrot (s)
- 1 leek
- 1 large onion (s)
- 2 cloves garlic
- 2 cm ginger
- 0.75 liter ¾ vegetable stock
- 1 cup whipped cream
- 1 pinch cayenne pepper
- 1 bunch parsley
- some crème fraîche
- Salt and pepper from the mill
- some oil to sweat
Print Recipe
Pin Recipe Instructions
- Cut or dice all ingredients. Let the oil get hot in a large saucepan and sweat the onion in it until translucent. Add the Jerusalem artichoke, carrots, leek, garlic and ginger and sweat everything evenly.
- Now pour in the vegetable stock and simmer for a few minutes over low heat. Add all the spices and the parsley and then stir in the whipped cream. Finally, chop everything up with the hand blender and stir.
- If you like, you can add 1 spoon of creme fraîche to the soup as a topping.
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