Jerusalem artichoke soup with crisps and bread
A mild, nutty, velvety soup of Jerusalem artichokes with onion, garlic and a splash of white wine, finished with cream. One artichoke is thinly sliced and roasted into crisps for the top. Eat it with good bread.
- 35 minTime
- 20 minHands-on
- 4Portions
- ≈ 23 krper portion
- 610kcal per portion
Ingredients for 4 portions
- 600 gJerusalem artichoke
- 1 tbspRapeseed oil, for the crisps
- to tasteSalt
- 1Yellow onion
- 1 cloveGarlic
- 1 tbspButter
- 1 dlWhite wine
- ≈ 7 dlWater
- 2 cubesVegetable stock
- 2 ½ dlDouble cream
- to tasteBlack pepper
- ½Chives, bunch
On the side
- 8 slicesBread, ideally sourdough
Method
- Heat the oven to 175 °C. Scrub the Jerusalem artichokes and thinly slice one of them for the crisps, ideally on a mandoline.
- Peel the rest of the Jerusalem artichokes and cut them into chunks. Peel and chop the onion and garlic and fry them gently in the butter in a saucepan without colouring.
- Add the artichokes, pour in the wine and water and crumble in the stock cubes. Simmer with the lid on for about 15 minutes, until the pieces are completely soft.
- Meanwhile, spread the slices on a lined baking tray, drizzle with the oil and salt them. Roast in the middle of the oven for 8–10 minutes, until golden. Keep an eye on them towards the end.
- Blend the soup until smooth with a stick blender. Stir in the cream, bring to the boil and season with salt and pepper.
- Snip the chives. Serve the soup topped with the crisps and chives, with bread on the side.
The cost is estimated from Swedish grocery prices.
