Jerusalem artichoke soup with almond oil
- Preparation time 40 min.
- very easy
Preparation
Peel and chop the Jerusalem artichoke and onion. Sauté the onion in the butter until translucent. Add the Jerusalem artichoke and fill up with vegetable stock.
Cook until soft (approx. 15-20 min.), blend with a hand blender and reduce the heat.
Add salt, pepper, nutmeg and the cream/almond milk.
To serve, add the toasted, chopped almonds and a few drops of almond oil on top. If you like, leave one softly cooked tuber whole and spread the quarters of Jerusalem artichoke with fresh herbs over the soup.
Quantity
Ingredients for 4 peopleIngredients
- 400 g Jerusalem artichoke
- 1 piece Onion
- 40 g Butter
- 600 ml Vegetable stock
- 125 ml Cream
- 125 ml Almond milk
- 20 g Roasted almonds
- 10 ml Almond oil
- 1 pinch
Tips
If you replace the butter with olive oil, you have a vegan soup. For the spicy lovers: add a little FOC (olive oil with chilli).
From the online shop
Flor de Sal natural organic salt flower
11,95 € 10,95 €
Jerusalem artichoke
4,50 €
White onions
3,95 €