Jerusalem artichoke soup vegetarian M

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Jerusalem artichoke soup vegetarian

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

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 fresh thyme.

Image by Alana Harris

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Image by Alana Harris
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