Description
The season is almost over, but there are still Jerusalem artichokes. Quickly made and very tasty, especially with the Jerusalem artichoke crisps!
Ingredients
Scale
- 550 g Jerusalem artichoke
- 4 shallots or 1 vegetable onion
- 4 tablespoons olive oil
- 550 ml vegetable stock
- 150 ml vegan cream (I used oat cream)
- nutmeg, grated
- salt
- pepper
Instructions
- Wash 550 g Jerusalem artichokes, peel 500 g, put the remaining tubers aside.
- Peel and dice the shallots
- Sauté in 2 tablespoons olive oil
- In the meantime, slice the peeled Jerusalem artichoke tubers
- Add to the shallots and fry briefly together
- Deglaze with vegetable broth, simmer for 15-20 minutes
- In the meantime, finely slice remaining Jerusalem artichoke tubers and sauté in remaining olive oil over low to medium heat until golden. Salt and drain
- Once vegetables are soft, puree finely in a blender or with a hand blender
- Add vegan cream, reserving a little for decoration
- Season to taste with nutmeg, salt and pepper
- Divide into bowls or deep plates, pour remaining oat cream on top of soup, making a circle with a bit of a flourish
- Serve with the Jerusalem artichoke crisps.
Notes
The Jerusalem artichoke soup can be frozen well and also varied very well. For example, if you could replace part of the Jerusalem artichoke with potatoes and season the soup with a little truffle oil.