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INGREDIENTS
- 1 tablespoon olive oil
- 500 g Jerusalem artichoke
- 1 small onion
- 2 cloves 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 toasting croutons
INSTRUCTIONS
- 1Peel the Jerusalem artichoke and cut it into pieces of approximately the same size. Also peel the onion and chop it into cubes.
- 2In a large pot, heat 1 tablespoon of olive oil and add the onion, Jerusalem artichoke, and peeled garlic. Fry for 4-5 minutes until the onion softens.
- 3Add the chicken broth and nutmeg, cover, and bring to a boil. Reduce the 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 in the cream and lemon juice. Blend everything together with a hand blender until smooth. If necessary, add salt.
- 5Garnish with croutons, crushed dried chili, and sprouts or shoots.
INSTRUCTIONS FOR CROUTONS
- 1Cut the toast bread (or other pastry) into small cubes and toast them in butter until crispy.
