Serve a warm deliscous soup during this cold wintertime and you will never go wrong. This Jerusalem artischoke soup is both wonderfully creamy and full of flavor. We serve the soup with crispy beetroot chips, a good sourdough bread and a glass of white wine. Enjoy!

Recipe

You will need:

Soup:

• 500 g Jerusalem artichokes, peeled and sliced into chunks
• 200 g potatoes, peeled and sliced into chunks
• 1 onion, chopped
• 1 garlic clove, chopped
• Butter
• 1 dl dry white wine
• 5 dl water
• 1 vegetable stock
• 2½ dl double cream
• Salt and black pepper

Garnish:

• Beetroot chips
•  Thyme

How to:

  1. Heat the butter in a large saucepan and add the Jerusalem artichokes, potatoes, onion and garlic. Gently sauté for about 5 minutes.
  2. Pour over the white wine and cook for a minute.
  3. Add water and vegetable stock.
  4. Bring it to a boil, reduce the heat and simmer gently for 20 minutes or until the Jerusalem artichoke and potatoes are soft.
  5. Mix the soup in a food processor or with a Stick Mixer.
  6. Add the cream and heat.
  7. Season with salt and pepper.
  8. Sprinkle beetroot chips and thyme over the soup when serving.