Jerusalem artichoke soup vegetarian M
Jerusalem artichoke soup vegetarian
500 g Jerusalem artichokes
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
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.
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