Soups · swedish · Easy

Jerusalem artichoke soup

Name: Jerusalem artichoke soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: swedish
Ingredients: 500 g Jerusalem artichokes peeled and cut into smaller pieces; 300 g potatoes peeled and cut into smaller pieces; 3 garlic cloves finely chopped; 1 tbsp butter for frying; 2.5 dl white wine; 5 dl water; 2 vegetable bouillon cubes; 3 dl cream; thyme; rosmary; 140 g bacon crispy fried; 4 pinches fresh parsley

A creamy and rich Jerusalem artichoke soup with potatoes, white wine, cream, and herbs, topped with crispy bacon and fresh parsley.

AAxel Adlercreutz1mo

Machine-translated, original language: Svenska.

Prep 15 min Cook 30 minTotal 45 minInspired by ingmar.app

Method

1
Peel and cut the Jerusalem artichokes and potatoes into smaller pieces. Peel the garlic and chop finely.
2
Sauté the Jerusalem artichokes, potatoes, and garlic in a little butter in a large saucepan for a few minutes.
3
Pour in the wine and let it simmer for a few minutes. Add the water and bouillon cubes. Bring to a boil and let simmer for about 20 minutes until all the vegetables have softened. Meanwhile, you can fry the bacon until crispy.
4
Use a blender to blend the soup until smooth.
5
Add the cream and the remaining herbs. Season to taste. Stir well.
6
Serve the dish hot, topped with crispy bacon and a bit of parsley.

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