Jerusalem Artichoke Soup with Note Of Lemon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pinch (s) nutmeg
- 1 pinch (s) salt
- 500 g Jerusalem artichoke
- 1 onion (s)
- 1 carrot (s), finely chopped
- 500 ml vegetable stock
- 1 tablespoon margarine
- 0.5 teaspoon ½ lemon
- 1 teaspoon turmeric
Print Recipe
Pin Recipe Instructions
- Wash the Jerusalem artichoke well and cut it into small pieces.
- Peel and finely dice the onion and heat the margarine in a saucepan. Sweat the Jerusalem artichoke and the onion and then add the chopped carrot.
- Deglaze with the vegetable stock and simmer for 10 minutes over low heat.
- Finally puree everything and mix with a dash of cream and season with the spices.
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