Chestnut Jerusalem Artichoke Soup
Chestnut Jerusalem artichoke soup is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g chestnuts
- 500 g Jerusalem artichokes
- 1 onion
- 1 Garlic clove
- 2 tbsp butter
- 200 ml dry white wine
- 800 ml beef broth (or vegetable broth)
- 1 apple
- 150 g chorizo
- 100 ml whipping cream
- 1 splash Lemon juice
- Salt
- black pepper (freshly ground)
- ground nutmeg
- 2 tbsp freshly chopped parsley
Instructions
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1.
Score the chestnut shells and boil in water for about 30 minutes until soft. Drain, let cool slightly, then peel thoroughly.
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2.
Peel and dice the Jerusalem artichokes, onion, and garlic. Sauté together in hot butter for 1–2 minutes. Chop the chestnuts, add to the vegetables, and cook briefly. Deglaze with wine, pour in broth, and simmer gently for about 30 minutes, stirring occasionally.
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3.
Dice the apple after removing seeds, and chop the chorizo. In a hot pan, brown the apple cubes and chorizo together for 2–3 minutes, seasoning lightly with pepper.
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4.
Add cream to the soup and blend until smooth. If needed, reduce further or add more broth. Season with lemon juice, salt, pepper, and nutmeg, then ladle onto bowls. Top with the apple‑chorizo mixture and sprinkle parsley before serving.
