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🍽️ Creamy Jerusalem Artichoke Soup with Fried Mushrooms

253 kcal · 30 min · 4 servings

Ingredients

• 500 g Jerusalem artichoke
• 800 ml vegetable broth
• 1 clove of garlic
• 250 g wild mushrooms (e.g. porcini, chanterelles, ceps)
• 2 tbsp rapeseed oil
• salt
• pepper (from the mill)
• 200 ml whipping cream
• nutmeg (freshly grated)
• 1 drop lemon juice
• 2 tbsp chive rings

Instructions

1. 1. Thoroughly wash the Jerusalem artichokes under running water.
2. 2. Peel the hard skin only from older tubers; you can leave young tubers with delicate skin unpeeled.
3. 3. Cut the cleaned Jerusalem artichokes into small cubes.
4. 4. Add the Jerusalem artichoke cubes to boiling vegetable broth.
5. 5. Simmer the soup for about 10 minutes until the tubers are tender.
6. 6. Meanwhile, peel the garlic cloves and chop them finely.
7. 7. Clean the mushrooms and cut them into bite-sized pieces.
8. 8. Heat oil in a pan and fry the garlic and mushrooms in it for 4 to 5 minutes until golden brown.
9. 9. Season the mushroom mixture with salt and pepper.
10. 10. Remove the pan from the heat and set the mushrooms aside.
11. 11. Pour the cream into the Jerusalem artichoke soup.
12. 12. Puree the soup until smooth using a hand blender.
13. 13. Check the consistency and add more broth if necessary, or simmer the soup to thicken it.
14. 14. Season the soup to taste with salt, pepper, nutmeg, and lemon juice.
15. 15. Pour the finished soup into a soup tureen.
16. 16. Distribute the fried mushrooms over the soup.
17. 17. Sprinkle the dish with fresh chopped chives.
18. 18. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 253
• Protein: 7 g · Fett/Fat: 22 g · Carbs: 7 g