The Jerusalem artichoke cream is a healthy and tasty cream, ideal for those who follow a vegan diet and perfect for any occasion.
Today we prepare a soft and delicious vegetable soup, ideal to be enjoyed during the cold winter evenings in the company of friends or family: Jerusalem artichoke cream. This delicious vegetable cream is enriched with the sweetness of potatoes and shallots, and is a dish full of flavor and very easy to make.
You can combine this 100% VEG soup with slices of toasted or toasted bread in the oven, or with classic croutons sautéed in a pan with oil, salt and a clove of garlic. Try to prepare it at home too, the result is guaranteed!
Preparation of Jerusalem artichoke and potato cream
- To begin with, brown the shallot in a non-stick pan with a tablespoon of extra virgin olive oil. Once wilted, also insert the skinless potatoes and cut into very small cubes, so as to facilitate cooking.
- Cut the Jerusalem artichokes into slices and put them in a pan, then add salt and pepper and let the vegetables dry for at least 5 minutes . Begin to add the boiling vegetable broth gradually, and cook until the vegetables are soft.
- At this point, transfer everything to a bowl and blend with an immersion blender. Put the soup back in the pan and let it heat up. Once ready, serve it in single-serving bowls with a drizzle of extra virgin olive oil and a sprig of wild fennel . Enjoy your meal!
If you liked this soup, how about discovering other recipes with Jerusalem artichoke ?
We recommend keeping the Jerusalem artichoke cream soup for a maximum of 1-2 days in the fridge, inside a container with an airtight lid. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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