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| Garnish with crispy ham, Jerusalem artichoke chips and thyme. Try also with dash of olive oil. |
For some reason I never had heard about this before - Jerusalem artichoke. My colleague told me about it at work and I just had to try it too.
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| Jerusalem artichoke on the left. |
This recipe is for 4 people:
400 g Jerusalem artichokes
2 shallots
3 cloves of garlic
2,5 dl vegetable buillon (or chicken buillon)
5,5 l milk
1,5 dl cream
juice of half a lemon
Garnishing
100 g Jerusalem artichokes
80 g air-dried ham
Thyme
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| Slice thinly the Jerusalem artichokes used for garnishing. |
Cut the shallots and garlic in small pieces and cook them quickly in butter until they are transparent but not brown. Cut the Jerusalem artichokes in small pieces and cook them with shallots and garlic. If you want to use white wine add it in this point, 0,5 dl white wine is enough. Let the wine cook together and then add the buillon, milk and cream. Let the soup to cook until Jerusalem artichokes are done.
When the vegetables are done mix the soup with a hand-mixer. Add the juice from the lemon. Taste with salt and pepper.
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| Mix the soup with a hand-mixer. |
Garnishing: Slice thinly the 100 g Jerusalem artichokes and fry them in oil. Meanwhile cook the air-dried ham crispy in an oven for 5 minutes in 180 °C.
