Jerusalem Artichoke Soup with Chilli and Blackberry Foam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Jerusalem artichoke
- 1 stick (s) celery
- 1 tablespoon honey
- 0.5 liter ½ vegetable stock
- 200 ml cream
- 1 onion (s)
- 4 tablespoon olive oil
- 200 white wine
- 1 tablespoon balsamic vinegar, white
- Cayenne pepper
- 200 g crème fraîche
- 120 g jam, (blackberry pulp)
- 100 g cream
- some chilli flakes
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Peel the Jerusalem artichoke and onion and cut into cubes. Wash the celery, pull the threads and cut the celery into pieces.
- Heat the olive oil in a saucepan and sweat the onions in it, then add the celery and Jerusalem artichoke. Season with honey and cayenne pepper and deglaze with the white wine and half of the vegetable stock. Cook for 20 minutes with the lid closed.
- Puree with a blender and pour in the remaining vegetable stock and 200 ml of cream. Season the soup with salt, pepper and vinegar.
- For the blackberry foam, mix crème fraîche with blackberry pulp and season with salt, pepper and chilli. Fold in 100 ml of lightly whipped cream.
- Scoop the soup into cups or glasses and garnish with the blackberry foam.
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