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🥗 Creamy Jerusalem Artichoke Soup with Crispy Apple and Arugula Salad

317 kcal · 30 min · 4 servings

Ingredients

• 500 g Jerusalem artichokes
• salt
• pepper (from a mill)
• olive oil (extra virgin)
• 5 tbsp white almond kernels (coarsely ground)
• 0.5 bunch arugula
• 8 beet leaves
• 2 green apples
• 1 tbsp apple cider vinegar

Instructions

1. 1. Thoroughly wash the Jerusalem artichokes under running water and scrub them clean to remove any dirt or sand.
2. 2. Place the Jerusalem artichokes in boiling water and cook them for 8 minutes.
3. 3. Immediately remove the Jerusalem artichokes from the hot water and rinse them with cold water to stop the cooking process (this is called shocking).
4. 4. Drain the water and peel the Jerusalem artichokes.
5. 5. Cut the peeled Jerusalem artichokes into small pieces.
6. 6. Place the Jerusalem artichoke pieces in a blender and puree them into a smooth cream.
7. 7. Stir 1 tablespoon of olive oil into the Jerusalem artichoke cream.
8. 8. Finally, season the cream to taste with salt and pepper.
9. 9. Place the almonds in a dry pan (without additional fat) and toast them over medium heat until golden yellow.
10. 10. Thoroughly wash the arugula and the beet leaves and let them drain well.
11. 11. Wash the apples, cut them in half, and remove the core.
12. 12. Cut the apple halves into thin sticks.
13. 13. Place the arugula, beet leaves, and apple sticks in a large bowl.
14. 14. Drizzle 2 tablespoons of olive oil, apple cider vinegar, salt, and pepper over the salad.
15. 15. Toss the salad thoroughly until all ingredients are evenly coated with the dressing.
16. 16. Spoon the Jerusalem artichoke cream into the bowls.
17. 17. Sprinkle the roasted almonds over the cream.
18. 18. Place the arugula and apple salad on top of the cream.

Nutrition per serving

• kcal: 317
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 21 g