Jerusalem artichoke soup M

Jerusalem artichoke soup

Prep time:

Cook time:

Total time:



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


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.

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