A creamy Jerusalem artichoke soup with sweet, nutty flavours. Topped with roasted Jerusalem artichoke chips and parmesan. Makes a great appetiser soup.
Course
Appetizer, Soup
Category
Mediterranean
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings4
Calories282kcal
AutorElle
Ingredients
For the soup:
1 1/2tablespoonsextra-virgin olive oil
500gJerusalem artichokes (sunchokes), peeled and diced
2shallots,finely chopped
2garlic cloves,minced
1teaspoonfresh thyme leaves
½cupdry white wine(125 ml)
1cupchicken or vegetable broth(250 ml), plus more to thin
1x 150 g container organic crème fraîche
1/2teaspoonsea salt,plus more taste
freshly ground black pepper,to taste
For the garnish:
2-3Jerusalem artichokes,thinly sliced
Olive oil
Coarse sea salt
Grated parmesan cheese,to garnish
Method
For the roasted Jerusalem artichoke chips:
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
Transfer the Jerusalem artichoke slices to the prepared baking sheet, drizzle with a little oil and toss until coated. Spread out in an even layer and sprinkle with sea salt.
Bake in the preheated oven for 15 minutes, until golden brown. Remove and set aside.
For the soup:
Heat the oil in a large saucepan over medium to medium-high heat, add the shallot, and cook, stirring for 2-3 minutes.
Add the garlic and thyme, sauté for another 1-2 minutes, stirring. Then add the Jerusalem artichokes and sauté for 2-3 minutes, stirring often.
Add the white wine, and cook until reduced (about 5 minutes). Then add the broth and the crème fraîche. Stir to combine.
Bring to a simmer, then reduce the heat to medium, cover and let it all simmer for 25 minutes, or until Jerusalem artichokes are tender.
Remove from the heat and blend together with an immersion blender or a high-powered blender.
Taste the soup and adjust seasoning. If you prefer a thinner soup – add a little more broth and heat before serving.
Serve garnished with the roasted Jerusalem artichoke chips and parmesan. Enjoy!
Notes
The Jerusalem artichoke chips are a definite must here. They are simply delicious. Make a batch and enjoy them as a snack!
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