Jerusalem artichoke soup with thyme M
Jerusalem artichoke soup with thyme
250 g Jerusalem artichokes
250 g potatoes
2 banana shallots
1 clove of garlic
6 dl vegetable broth
2-3 dl cream
Salt and pepper
1 dl white wine
2-3 thyme twigs
1. Peel artichokes and potatoes and then cut them into slices. Mince the shallots and garlic.
2. Heat a large saucepan with the butter and fry the onion until soft. Add the potatoes.
3.Jerusalem artichokes, thyme, white wine and broth.
4. Bring to a boil and then simmer on low heat under a lid until potatoes and artichokes are soft. Mix the soup smoothly with a stick mixer or in a blender.
5. Add the cream and bring to a boil again. Season with salt and white pepper.
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