Clean Jerusalem artichoke with a brush under running water, leaving the peel on. Cut into cubes and cook in the vegetable broth together with the garlic clove and the caraway seeds for 1/2 hour. Then puree. Bring to the boil again and stir in the cream and crème fraiche. Season with salt and pepper and serve hot.
Cream of Jerusalem Artichoke Soup
Total time: 2 hours 30 min
Prep time: 30 min
Rest time: 2 hours
Enough for 4 people
🍓 Ingredients
| 1 1/2 liter | Vegetable broth 📝 🍽 |
| 1 kilogram | Jerusalem artichoke 📝 🍽 |
| 1 pinch | Caraway seeds 📝 🍽 |
| 1 | Garlic clove chopped 🍽 |
| Salt and pepper 🍽 | |
| 125 milliliters | Cream 📝 🍽 |
| 60 milliliters | Creme fraiche 📝 🍽 |
🍽 Instructions
📊 Nutrition Facts
Nutritional values per serving:
Proteins
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Carbs
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Fats
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kcal
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kJ
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📝 Recipe Overview
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