Tuesday, January 15, 2019

Week 2: Jerusalem Artichoke Soup

The Recipe
500g Jerusalem artichokes
1 large potato or 2-3 small ones
1 liter chicken or vegetable stock
2 dl heavy cream
2 dl milk
lemon juice

Peel the jerusalem artichokes and potatoes and boil them in the stock until done - about 15-20 minutes. Use an immersion blender and blend the soup until smooth. Add cream and milk and bring up to a simmer again. Add salt, pepper and lemon juice according to taste.

Serve with warm bread and possibly bacon.

The Verdict
A bit thinner than I had expected, so I'll probably use less stock (or more vegetables) next time - or just leave it to simmer for a bit longer. The taste was great though, so definitely something I'll make again :)

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