Delicate Jerusalem artichoke cream soup
Cream soup from Jerusalem artichoke, the very knotty root, which is called differently - and Jerusalem artichoke, and earthen pear. The root homeland of North America, it was there that the plant was cultivated by the Indians of the Tupinambo tribe, and now it becomes clear where the name came from. Jerusalem artichoke is a close relative of sunflower, although many associate it with potatoes, and, by the way, unlike potatoes, it does not have starch at all. There are many varieties of Jerusalem artichoke, tubers come in different colors - yellow, white and even purple. In the farthest corner of our garden, there was an unknown planted bush whose tubers were white. Due to the fact that the followers of HLS ranked Jerusalem artichoke as useful products (it contains a lot of polysaccharide - inulin, which regulates metabolism), I also decided to keep up with life and made Jerusalem artichoke soup, which turned out to be very tasty!
Ingredients for Jerusalem artichoke cream soup
- 200 g of Jerusalem artichoke;
- 150 g of potatoes;
- 100 g of onion;
- 1 clove of garlic;
- 30 g parmesan;
- 50 g cream or cream fresh;
- 15 g butter;
- several branches of dill;
- 600 ml of water or vegetable broth;
- salt pepper;
- sesame seeds for decoration.
A method of preparing a gentle cream of Jerusalem artichoke soup
Soak tubers in a bowl filled with cold water, thoroughly wash with a brush.
For a cream of Jerusalem artichoke soup, it is better to peel the peel, despite the fact that it has a lot of usefulness - there is both iron and silicon, so I advise you to remove a very thin layer of skin.
In a pot with a thick bottom, put butter, melt, add finely chopped onions and chopped clove of garlic, fry over moderate heat for 10 minutes, until the onions become transparent.
Add chopped potatoes into small cubes, better boiled, it will be tastier.
Jerusalem artichoke is cut into thin circles, put in a pan next to the potatoes.
Pour boiling water or vegetable broth. Bring to a boil, reduce heat, cook for 20 minutes, closing the pan with a lid.
5 minutes before cooking, salt to your liking.
Add a little finely chopped dill, use only tender greens for the recipe for Jerusalem artichoke cream soup, it is better to leave the stems for cooking the broth.
Grind the soup with a hand blender until smooth.
Add grated parmesan or any other savory cheese, for example, cheddar.
Add cream fresh or fat cream, fresh sour cream is also suitable, but not sour.
Stir the soup, return the pan to the stove. Warm up over a small fire for several minutes, you do not need to bring to a boil so that dairy products do not curdle.
Immediately serve the delicate cream of Jerusalem artichoke soup on the table, sprinkle with sesame seeds or fried seeds before serving. Enjoy your meal!
Jerusalem artichoke has a very short season in our latitudes, because its tubers are best preserved in the ground, and then frost, you won’t get it. Farmers in France can easily cook such a soup in December, digging a few roots in the garden.