Jerusalem Artichoke – Cream Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil
- 400 g Jerusalem artichoke, peeled and rouhly diced
- 1 large potato (s), peeled and roughly diced
- 200 ml milk
- 600 ml water
- Salt and pepper from the mill
- 1 pinch (s) nutmeg
- 50 ml whipped cream
- Chives, finely chopped
- 1 pinch (s) cinnamon
Print Recipe
Pin Recipe Instructions
- Braise the Jerusalem artichoke and potatoes in the oil. Add the milk and water, bring to the boil and cook on a low fire for 15 minutes. Puree.
- Bring the soup to the boil, season. Garnish with the whipped cream and chives.
- If you want to eat your fill of the soup, then it is only enough for 2 people. The cream is not essential.
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