Jerusalem artichoke cream

Jerusalem artichoke cream is a healthy and tasty velvety soup, ideal for those following a vegan diet and perfect for any occasion.

Today we are preparing a soft and delicious vegetable soup, ideal to enjoy during the cold winter evenings in the company of friends or family: Jerusalem artichoke cream. This delicious vegetable cream is enriched by the sweetness of potatoes and shallots, and is a dish rich in flavor and very easy to make.

You can combine this 100% VEG soup with slices of bread toasted or toasted in the oven, or with classic croutons sautéed in a pan with oil, salt and a clove of garlic. Try preparing it at home too, the result is guaranteed!

Preparation of the Jerusalem artichoke and potato cream

1. To begin, brown the shallot in a non-stick pan with a spoonful of extra virgin olive oil. Once wilted, also add the potatoes without the skin and cut into very small cubes, so as to facilitate cooking.
2. Cut the Jerusalem artichokes into slices and place them in the pan, then add salt and pepper and let the tubers soften for at least 5 minutes . Begin adding the boiling vegetable broth gradually, and cook until the vegetables are soft.
3. At this point, transfer everything into a bowl and blend with an immersion blender. Put the velouté back in the pan and heat it.
4. Once it is ready, serve it in single-portion bowls with a drizzle of extra virgin olive oil and, if desired, some croutons toasted in the oven or in a pan with a drizzle of oil and spices to taste. Enjoy your meal!

If you liked this soup, how about discovering other recipes with Jerusalem artichokes ?

storage

We recommend storing the Jerusalem artichoke cream 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.

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