Jerusalem artichoke soup M

Jerusalem artichoke soup

Prep time:

Cook time:

Total time:

Yield:

INGREDIENTS

500 g Jerusalem artichokes

2 potatoes

1 yellow onion

1 twig of thyme

6 dl vegetable broth

2 dl whipped cream

0.5 Tsp. salt

a pinch of black pepper, grind


For serving

150 g bacon

DIRECTIONS

1. Peel the artichokes, potatoes and onions. Cut the artichokes and potatoes into pieces.


2. Chop the onion.


3. Fry the onion in a little butter, add the root vegetables and pour on vegetable broth and thyme. Boil for about 15 minutes until the root vegetables are soft.


4. Mix with the mixing rod and pour into the cream. Boil again, season with salt and pepper.


5. Top with vegetarian bacon and fresh thyme.

Recommended products for this recipe

Ad:

Related recipes

Posts Are Coming Soon
Stay tuned...

Learn more about soup

Posts Are Coming Soon
Stay tuned...

Essentials

Ad:

Newest recipes from our blog

The book shelf: Soups

Ad:

Join our mailing list for updates

©2020 by Dinner&Dinner