Jerusalem artichoke soup with fried mushrooms and fresh thyme. This is the perfect starter and is exceptionally easy to make and does not require a lot of ingredients or time.
Hope you like it,
Michelle
Jerusalem artichoke soup
- April 13, 2020
- 4
- 45 min
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Ingredients
- 500g Jerusalem artichoke
- 2 cloves garlic
- 1 yellow onion
- 1 tbsp butter
- 1/2 l water
- 3 tsp vegetable broth
- 3 dl cream/oat cream
- Salt & Pepper
- +
- Olive oil
- Fresh thyme
- Funnel Chantarelles
Directions
- Step 1
- Start by peeling the Jerusalem artichokes (yes this takes a while and ain’t fun hehe).
- Step 2
- Peel and chop the onion and garlic.
- Step 3
- Heat a pan on medium heat, add the butter and fry the onion and garlic until golden. Add the artichokes and water, make sure that the artichokes are covered in liquid and add the vegetable broth.
- Step 4
- Let boil on low heat for 25 minutes until soft.
- Step 5
- Blend the soup with a mixer and add the cream and taste off with salt and pepper.
- Step 6
- Heat up before serving.
- Step 7
- Fry the chanterelles in olive oil, salt, and pepper.
- Step 8
- Serve the soup with mushrooms, fresh thyme, a drizzle of olive oil and fresh ground pepper.
