Recipe for jerusalem artichoke soup
A delicious and creamy soup with a mild flavor.
The delicious toppings perfectly complement the mild soup, and the combination of salty, sweet, sour, and crunchy elements create a harmonious dish.
Serve with a good bread as a side, and you have a delicious meal for a cold winter evening.
Ingredients
- 400 gram Jerusalem Artichokes
- 350 gram Potato
- 2 pcs. Onion
- 1 clove Garlic
- 1 gram Thyme dried
- 27 gram Olive Oil
- 1 l Chicken Stock
- 1 can Whipping Cream
- Spices salt and pepper
- 30 gram Apple Cider Vinegar
- 7 gram Honey
- 1 dash Lemon Juice
- 2 pcs. Apples
- 150 gram Bacon
- 184 gram Oil flavor-neutral
- 1 bunch Parsley
Instructions
Soup:
- Peel the potatoes and Jerusalem artichokes and cut them into rough chunks.
- Also, cut the onions and garlic into smaller pieces.
- Heat a pot with the olive oil and sauté the Jerusalem artichokes, potatoes, onions, thyme, and garlic for 2 minutes over medium heat.
- Add chicken stock and cover the pot.
- Let the soup simmer for 15 minutes.
- Check with a meat skewer that everything is fully tender before taking the pot off the heat.
- Strain most of the liquid from the soup and save it.
- Using an immersion blender, blend the cooked vegetables with a little of the liquid until you have a fine and smooth puree. Gradually add more liquid until the consistency is suitable. This is important as the soup may otherwise have difficulty achieving the right consistency.
- Add cream and season with salt and pepper.
Topping:
- Wash the apples and cut them into quarters. Remove the cores and dice the apples.
- Mix honey, apple cider vinegar, and lemon in a bowl and toss the apple cubes in it.
- Dice the bacon and fry until crispy in a pan.
Parsley Oil:
- Heat the oil to 80 degrees Celsius (176 degrees Fahrenheit) and add the rinsed and dried parsley into the oil. Let it steep for five minutes.
- Blend oil and parsley together to a smooth consistency.
- We use our Monsieur Cuisine, a type of thermomixer, to make herb oil.
- If you do not have such a machine, heat the oil in a pot and add the parsley when the oil reaches 80 degrees Celsius (176 degrees Fahrenheit). Let it steep for five minutes.
- Blend the oil with the parsley and season with a bit of salt and pepper.
- Serve the soup with apple cubes, crispy bacon, and a few drops of the beautiful parsley oil.
