Creamy Jerusalem Artichoke Soup using a Thermomix
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the creamy goodness of Jerusalem artichoke cream, a dish that marries the earthy flavors of this quirky tuber with the sweetness of apples and a hint of curry. Originating from the sun-kissed fields of North America, Jerusalem artichokes have been a hidden gem in culinary circles, often overshadowed by their more popular relatives. As you whip up this velvety soup, imagine the early settlers discovering this delightful root, which they affectionately called 'sunchoke.' This recipe is not just a feast for the palate; it's a cozy embrace in a bowl, perfect for those chilly evenings when you want to impress without the stress. Top it off with crunchy croutons, and you'll find yourself transported to a quaint café in a bustling market, savoring every spoonful of history and flavor!
Ingredients
- 50 g Butter
- 100 g Onion
- 500 g Jerusalem artichoke
- 700 g Vegetable broth
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 100 g Carrot
- 20 g Fresh chive
- 2 Slice(s) Bread
Steps
Vegetable Preparation
- Peel and quarter the Onion
- Peel the Carrot and cut it into julienne strips
- Setaside the preparation content beside a container.
- Chop Fresh Chives
- Setaside the preparation content beside the container.
Cooking
- Add 50 g of butter, 100 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 500 g of jerusalem artichoke, 700 g of vegetable broth, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 1:00min / 0°C / Speed 10.
Final Touches
- Transfer the content of the food processor bowl in a bowl.
- Add 100 g of carrot, 20 g of fresh chive, 2 slice(s) of bread on the bowl.
