Jerusalem Artichoke Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg Jerusalem artichoke
- 1 onion (s)
- 2 carrot (s)
- 0.5 ½ celeriac
- 1 leek
- margarine
- 1 liter vegetable broth
- nutmeg
- salt
- parsley
Print Recipe
Pin Recipe Instructions
- Clean and cut the vegetables, put them in the greased saucepan and cook for 1 minute while stirring.
- Deglaze with half of the broth and cook for 10 minutes.
- Then add the rest of the broth and puree with a mixer or hand blender.
- Season to taste with the spices, bring to the boil again and portion.
- Finally sprinkle the parsley on top.
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