Recipe for jerusalem artichoke soup with chorizo
Finally, it’s Jerusalem artichoke season..! ?
I’ve been keeping an eye out for the past month, but simply couldn’t find them, but now they’re here…! ??
This means creamy Jerusalem artichoke soup on the menu ?
A very simple, but super tasty and healthy soup! I’ve topped it with crispy fried potato/Jerusalem artichoke cubes and spiced chorizo… it’s just so good! ?
Have a wonderful evening out there! ?
Jerusalem Artichoke Soup with Chorizo and Crispy Cubes
Ingredients
Soup
- 300 gram Jerusalem Artichokes
- 200 gram Potato
- 1 pcs. Onion
- 2 cloves Garlic
- Butter for frying
- 1 gram Thyme dried
- 1 gram Nutmeg ground
- 800 gram Vegetable Broth
- 150 gram Whipping Cream
- 50 gram Water
- 14 gram Butter Cheese plain
- 15 gram Apple Cider Vinegar
- Salt and Pepper
Topping
- 50 gram Chorizo into small pieces
- Jerusalem Artichokes 3-4 pcs
- 3 pcs. Potato
- Salt and Pepper
- Chives finely chopped
Instructions
- Peel and cut the Jerusalem artichokes and potatoes into large cubes.
- Sauté them in a pot with a little butter.
- Chop the onion and garlic coarsely and sauté them in the pot for a few minutes, but without browning.
- Add thyme, nutmeg, and broth and let it all simmer for about 15 minutes - until the Jerusalem artichokes and potatoes are tender.
- Add cream, water, and cream cheese and cook for a few more minutes.
- Now take the soup off the heat and blend it smooth with a hand blender.
- Season with salt, pepper, and vinegar.
- While your soup simmers for 15 minutes, you can prepare your topping;
- Peel and cut the Jerusalem artichokes and potatoes into small cubes.
- Fry them in a pan with butter, salt, pepper, and chives until golden and crispy.
- Remove them from the heat and then fry your chorizo in the pan until crispy.
- Now serve your soup with the topping and a sprinkle of chives ?