Summary

Ingredients

• 600 g Jerusalem artichoke
• 1 large onion (s)
• 1 can coconut milk, 400 ml
• 200 ml cream
• salt and pepper
• Vegetable oil for frying
• 800 ml water
• 1 tablespoon vegetable stock powder, organic

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Instructions

1. Peel the Jerusalem artichoke, cut it into cubes and immediately put it in cold water so that it does not turn brown. Cut the onion into small pieces and fry briefly in oil in the stock pot. Add the Jerusalem artichoke, the 800 ml water and the vegetable stock powder and cook for about 15 minutes at medium temperature. Add the coconut milk and bring to the boil briefly. Whip the cream until stiff, then fold into the soup, stir with salt and pepper.
2. Serve with bread and grind fresh pepper on top of the soup if you like.
3. Variations: If you don`t like it quite so creamy, you can also cut the amount of cream in half. You can also leave out the cream and add a little more coconut milk, then the soup is vegan. Since the soup already has a mushroom-nutty taste, it can also be served with mushrooms, truffles or e.g., refine chopped hazelnuts.