Buy all ingredients right below the recipe
INGREDIENTS
- 1 tablespoon of olive oil
- 500 g Jerusalem artichoke
- 1 small onion
- 2 cloves of garlic
- 400 ml chicken broth
- 1/2 teaspoon ground nutmeg
- 100 ml cream
- 1 tablespoon lemon juice
FOR GARNISH
- Toast bread for croutons
- Dried chili
- Sprouts for garnish
- Butter for frying croutons
INSTRUCTIONS
- 1Peel the Jerusalem artichoke and cut it into roughly equal pieces. Also peel the onion and dice it.
- 2In a large pot, heat 1 tablespoon of olive oil and add the onion, Jerusalem artichoke, and peeled garlic. Sauté for 4-5 minutes until the onion softens.
- 3Add chicken broth and nutmeg, cover, and bring to a boil. Reduce heat to medium and cook for 20 minutes or until the Jerusalem artichoke is soft (test with a fork).
- 4Once the Jerusalem artichoke is soft, remove the pot from the heat and pour cream and lemon juice into the soup. Blend everything together with an immersion blender until smooth. Season with salt if needed.
- 5Garnish with croutons, crushed dried chili, and sprouts or shoots.
CROUTON INSTRUCTIONS
- 1Cut the toast bread (or other pastry) into small cubes and fry them in butter until crispy.
