Jerusalem Artichoke Cream Soup

Name: Jerusalem Artichoke Cream Soup
Prep time: 15 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: 300 g Jerusalem artichokes; 3 shallots; 2 tbsp sunflower oil; 600 ml Poultry broth; Salt; ground pepper (from the mill); 80 g sour cream; 200 g heavy cream; 2 tbsp butter; thyme leaves (for garnish)

Prep: 15min

| Servings: 4 | Cook: 45min

A creamy Jerusalem artichoke soup made with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!

Ingredients

300 g Jerusalem artichokes
3 shallots
2 tbsp sunflower oil
600 ml Poultry broth
Salt
ground pepper (from the mill)
80 g sour cream
200 g heavy cream
2 tbsp butter
thyme leaves (for garnish)

Instructions

1.
Wash the Jerusalem artichokes, brush them clean or thinly peel and cut into small pieces. Peel and dice the shallots.
2.
Sauté the shallots and Jerusalem artichokes in a pot with sunflower oil, deglaze with poultry broth and simmer until tender for about 30 minutes.
3.
Add sour cream and heavy cream to the mixture and let it gently simmer for another 5–10 minutes. Optionally set aside some Jerusalem artichoke pieces for garnish. Puree the soup finely in a blender, season with salt and pepper, plate with Jerusalem artichoke chunks and serve.