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🍽️ Creamy Jerusalem Artichoke Soup with Crispy Mushrooms

279 kcal · 30 min · 4 servings

Ingredients

• 500 g Jerusalem artichokes
• 750 ml vegetable broth
• 0.5 clove garlic
• 200 g chanterelles
• 1 sprig thyme
• 0.5 bunch chives (10 g)
• 4 tbsp hazelnut kernels (15 g each)
• 2 tbsp rapeseed oil
• salt
• pepper
• 200 g cooking cream
• nutmeg
• 1 tbsp lemon juice

Instructions

1. 1. Rinse the Jerusalem artichokes under running water.
2. 2. Peel the Jerusalem artichokes if the skin is thick.
3. 3. Cut the Jerusalem artichokes into small cubes.
4. 4. Place the Jerusalem artichokes in a pot with boiling vegetable broth.
5. 5. Cook the Jerusalem artichokes for 10 to 12 minutes until tender.
6. 6. Peel the garlic while the artichokes are cooking.
7. 7. Dice the garlic into very small pieces.
8. 8. Clean the chanterelle mushrooms thoroughly.
9. 9. Cut large chanterelles into bite-sized pieces.
10. 10. Wash the thyme and chives.
11. 11. Dry the herbs well.
12. 12. Cut the chives into fine rings.
13. 13. Heat a pan without fat.
14. 14. Roast the hazelnuts over medium heat for 3 minutes.
15. 15. Add oil to a separate pan.
16. 16. Heat the oil.
17. 17. Add the garlic and mushrooms to the hot pan.
18. 18. Fry the mixture for 4 to 5 minutes over medium heat.
19. 19. Season the mushrooms with salt and a pinch of pepper.
20. 20. Add the thyme to the mushrooms.
21. 21. Remove the pan from the heat.
22. 22. Add the cooking cream to the cooked Jerusalem artichoke soup.
23. 23. Puree the soup until creamy using a hand blender.
24. 24. Season the soup with salt, pepper, freshly grated nutmeg, and lemon juice.
25. 25. Pour the soup into bowls.
26. 26. Distribute the fried mushrooms over the soup.
27. 27. Garnish the soup with chives and roasted hazelnuts.

Nutrition per serving

• kcal: 279
• Protein: 9 g · Fett/Fat: 23 g · Carbs: 11 g