Jerusalem artichoke soup

Jerusalem artichoke soup

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
1kg jerusalem artichokes, cubed
1 leek, sliced
2 garlic cloves, chopped
2 teaspoons salt
1 litre water
1 beetroot
100ml single cream
salt
pepper
500ml vegetable oil

Method

  1. Put the Jerusalem artichokes in a medium-sized saucepan with the leek, garlic, salt and water. Bring to the boil, then reduce the heat and leave to simmer for 15 minutes. Meanwhile, peel the beetroot, then use a potato peeler to cut it into long ribbons. Set them aside to drain on a paper towel.
  2. Whizz the soup in a blender or food processor until smooth, then return it to the saucepan. Add the cream and bring to the boil, stirring constantly. Season to taste with salt and freshly ground pepper and keep warm.
  3. Heat the vegetable oil in a sauté pan and fry the beetroot ribbons for a few minutes. Remove them from the oil with a slotted spoon or spider and leave to drain on paper towels.
  4. Serve the soup hot, garnished with the beetroot.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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