← All recipes

🍽️ Creamy Jerusalem Artichoke Soup with Croutons

758 kcal · 30 min · 4 servings

Ingredients

• 400 g Jerusalem artichoke
• 100 g celeriac
• 100 g floury potatoes
• 1 onion
• 1 clove of garlic
• 1 tbsp butter
• 800 ml poultry broth
• 200 ml whipping cream
• salt
• pepper (from the mill)
• 1 pinch ground cumin
• 10 ml white wine vinegar
• 1 bunch mixed herbs (e.g. chervil, parsley, coriander, sage, thyme)
• 100 ml olive oil
• lemon juice
• 4 slices white bread
• 2 tbsp butter

Instructions

1. 1. Heat a large cooking pot over medium heat.
2. 2. Add the butter to the pot and let it melt.
3. 3. Peel the Jerusalem artichokes, celery, potatoes, onion, and garlic.
4. 4. Cut the peeled vegetables and garlic into coarse cubes.
5. 5. Sauté the cubes in the hot butter until they are soft but still colorless.
6. 6. Deglaze the vegetables with the broth.
7. 7. Cover the pot with a lid.
8. 8. Simmer the soup on very low heat for about 25 minutes.
9. 9. Remove the pot from the heat.
10. 10. Puree the soup finely with a hand blender.
11. 11. Stir the cream into the soup.
12. 12. Bring the soup to a brief boil.
13. 13. Season the soup to taste with salt, pepper, cumin, and vinegar.
14. 14. Rinse the herbs under running water.
15. 15. Shake the herbs dry.
16. 16. Finely chop the herb leaves.
17. 17. Mix the chopped herbs with the oil.
18. 18. Add a splash of lemon juice to the herb oil.
19. 19. Cut the bread into 1 cm cubes.
20. 20. Melt the butter in a frying pan.
21. 21. Fry the bread cubes in the butter over medium heat until golden brown.
22. 22. Remove the croutons from the pan.
23. 23. Let the croutons drain on kitchen paper.
24. 24. Lightly salt the croutons.
25. 25. Taste the Jerusalem artichoke soup again and adjust seasoning if needed.
26. 26. Distribute the soup onto the plates.
27. 27. Drizzle the herb oil over the soup.
28. 28. Serve the soup with the croutons.

Nutrition per serving

• kcal: 758
• Protein: 20 g · Fett/Fat: 59 g · Carbs: 37 g