Jerusalem Artichoke – Root Vegetables – Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g Jerusalem artichoke
- 500 g potato (s)
- 1 large parsnip (s)
- 1 root (s) (parsley root)
- 1 kohlrabi
- 4 carrot (s), red and yellow, if available
- 0.25 ¼ celery
- 1 leek
- 1 vegetable onion (s)
- 1 bunch parsley, finely chopped
- Parsley, the stems, chopped
- 750 g soup meat (hih rib)
- bone
- some oil
- possibly turmeric
- salt and pepper
- possibly broth, instant
Print Recipe
Pin Recipe Instructions
- The evening before, I cook the bones and the soup meat in the pressure cooker for an hour in a pressure cooker with the waste of leeks, parsnips, carrots, an onion and parsley stalks. If the soup meat is to be used as an insert, it should only cook for half an hour, so remove it in good time. Let it cool down and skim off the fat next morning.
- Finally clean and chop the vegetables. Basically I fry carrots in a little oil, then add the chopped onion, meat broth (add 1 spoonful of Istant vegetable broth if necessary) and another half to 1 liter of water, gradually all the other prepared vegetables, finally potatoes and Jerusalem artichoke. The vegetables should be done after half an hour.
- A little turmeric colors the soup and at the very end you can add salt to taste, a little pepper or something hotter, just as you like. Add the soup meat last.
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