Jerusalem Artichoke Soup with Steamed Cod, Bacon, Tart Apple, and Root Vegetable Chips
Recipe for homemade jerusalem artichoke soup
Jerusalem artichoke soup with steamed cod, bacon, tangy apple, and root vegetable chips.
Servings: persons
Homemade Jerusalem Artichoke Soup
Jerusalem Artichoke Soup with Steamed Cod, Bacon, Tart Apple, and Root Vegetable Chips
Equipment
- Cutting Board
- Chef’S Knife
- Grater
- Pot
Ingredients
- 750 gram Jerusalem Artichokes
- 200 gram White Wine
- 206 gram Whole Milk
- 250 gram Cream
- 200 gram Chicken Stock 1/2 bouillon cube
- 1 pcs. Onion
- 2 cloves Garlic
- 20 gram Butter
- 10 pcs. Thyme Stalks
Instructions
- Peel the Jerusalem artichokes and chop into smaller pieces, and coarsely chop the onion and garlic.
- Sauté Jerusalem artichokes, onion, garlic, and thyme in butter until they gain some color.
- Add white wine and chicken stock, bring to a boil. Reduce until about half of the liquid is left.
- Add whole milk and cream, and keep just below boiling point. Remove from heat when the Jerusalem artichokes are tender and can be blended smooth (this may take some time).
- Blend the soup, and add water until the soup reaches the desired consistency.
- Serve with steamed cod, bacon, tart apple, and root vegetable chips.