Recipe for creamy jerusalem artichoke soup with rye bread crunch
A delightful and delicious Jerusalem artichoke soup with Jerusalem artichokes and potatoes. A great option for a meat-free dish.
Ingredients
- 1 kg Jerusalem Artichokes
- 0.5 kg Potato
- Water
- 2 pcs. Stock Cube Vegetable
- 0.25 l Whipping Cream
- 2.2 gram Nutmeg Grated
- 3 pcs. Bay Leaf
- 0.5 pcs. Lemon Juice Juice of half a lemon
- Spices Salt and pepper
- rye bread chips
Instructions
- Jerusalem artichokes and potatoes are peeled, cut into cubes, and put into a pot.
- Add water until it covers the vegetables. Pour in the remaining ingredients. Bring to a boil for about 1/2 hour.
- Remove the bay leaves and blend the soup with an immersion blender.
- Season with salt and pepper - possibly a bit more lemon!
- The soup has a quite thick consistency - it is delightfully filling!
- If a thinner consistency is desired, simply add more liquid!
- Serve with rye bread chips.
Notes
Tip; Serve with cheese bread or baguettes in the oven with pesto and fresh mozzarella - you'll have a really delicious, filling, and meat-free meal...