Smooth Jerusalem artichoke soup M

Smooth Jerusalem artichoke soup

Prep time:

Cook time:

Total time:

Yield:

INGREDIENTS

2 shallots

3 dl white wine

500 g Jerusalem artichokes

1 tablespoon butter

4 dl of cream

salt

pepper

DIRECTIONS

1. Peel the shallots and artichokes. Cut the shallot into pieces.

2. Fry shallot on medium heat with 1 tablespoon of butter. When the onion has sweated for a while without getting colour, add the artichokes. Let them fry for about 5 minutes, stirring occasionally.

3. Pour in the white wine and let simmer until the wine is reduced by half.

4. Add the cream and simmer for about 5 minutes.

5. Mix the soup smooth with a rod mixer or in a food processor.

6. Taste the soup with salt and pepper and serve.

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