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🍽️ Creamy Jerusalem Artichoke Soup

441 kcal · 30 min · 4 servings

Ingredients

• 300 g Jerusalem artichoke
• 3 shallots
• 2 tbsp safflower oil
• 600 ml poultry broth
• salt
• pepper (from the mill)
• 80 g sour cream
• 200 g whipping cream
• 2 tbsp butter
• thyme leaves (for garnish)

Instructions

1. 1. Wash the Jerusalem artichokes thoroughly. Scrub them clean or peel them thinly. Cut the vegetables into small pieces.
2. 2. Peel the shallots. Dice them into small cubes.
3. 3. Heat sunflower oil in a pot. Add the shallots and Jerusalem artichoke pieces. Sauté the vegetables briefly.
4. 4. Deglaze the vegetables with chicken broth. Let the soup simmer until soft for about 30 minutes.
5. 5. Stir sour cream and cream into the soup. Let everything simmer gently for another 5 to 10 minutes.
6. 6. Remove some Jerusalem artichoke pieces from the soup as desired. Set them aside to use for garnishing later.
7. 7. Puree the remaining soup finely in a blender. Season it with salt and pepper to taste.
8. 8. Serve the soup in bowls. Garnish it with the reserved Jerusalem artichoke pieces.

Nutrition per serving

• kcal: 441
• Protein: 12 g · Fett/Fat: 41 g · Carbs: 7 g