Jerusalem Artichoke soup
DESCRIPTION
Jerusalem artichoke soup with white wine and thyme; definitely one of my favorite soups! It’s delicious, quick and simple to make, cheap AND feels luxurious! Can’t really find a better combo than that.
INGREDIENTS (6-10 Portions, depending on if you’re making it as a starter or a whole meal)
3-4 shallots
2-3 garlic cloves
A couple of sprigs of thyme
3 dl white wine
5 dl chicken/vegetable stock
3-400 g each of Jerusalem artichoke and potato (e.g. King Edward)
2 dl creme fraiche/sour cream (40% fat)
3 dl double cream
Butter and oil for frying
Salt, freshly ground black pepper
A splash of white wine vinegar
2 slices of sourdough bread
INSTRUCTIONS
Finely chop the shallots and garlic. Fry in oil and butter together with salt, pepper and fresh, finely chopped thyme on medium heat for 5-10 min.
Add 3 dl of white wine, reduce to half.
Peel the potato and the Jerusalem artichoke. Put in a bowl and cover with water so they don’t brown.
Add 5 dl of chicken or vegetable stock and the potato and Jerusalem artichoke to the onion and white wine mix. Bring to a boil and cook until the potatoes are soft. Important: do not add the dairy products yet. If you do, the vegetables will take 200 years to soften since they boil a lot faster in water (true story).
Once the vegetables are soft, add 2 dl of creme fraiche and 3 dl of cream of desired fatness, bring to a boil. Mix until smooth.
Taste and adjust seasoning: salt/pepper for flavor and vinegar for acidity.
Roughly chop the sourdough bread in olive oil and butter until crisp. Season sigh salt and pepper in the beginning, finish with finely chopped thyme.
Top the soup with the crispy breadcrumbs,freshly cracked black pepper, a couple of sprigs of thyme and a drizzle of olive oil!
Crispy breadcrumbs
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