Home > Recipe > Starters > Jerusalem artichoke soup with rosemary

Jerusalem artichoke soup with rosemary

A forgotten vegetable for a memorable starter!

Serves 4

5 min

30 min

INGREDIENTS

500g Jerusalem artichoke
Onion 1/2
Vegetable stock cube 1
Rosemary 1 sprig
Cream 100ml
Water 500ml
Butter 10g

STEPS

  • Peel and quarter the onion.
  • Blend the onion for 10 seconds on speed 7. Scrape the bowl with the spatula.
  • Add butter and fry for 5 minutes at 100°C on speed 1 without a lid.
  • Cut the Jerusalem artichokes into 2 cm cubes.
  • Put the water, vegetable stock cube, Jerusalem artichokes and rosemary in the pan. Cook for 25 minutes at 100°C on speed 1 with a stopper.
  • Add 100ml of cream, season with pepper and mix on speed 4 for 30 seconds.
  • TIP(S)

    For a finer result, such as a velouté, let the food processor come down to temperature, then blend at speed 10 for 2 minutes and reheat to 70°C before serving.
    Go to Top