819
Jerusalem artichoke soup with pesto
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 400 g Jerusalem artichoke
- 200 g celeriac
- 200 g potatoes, floury cooking
- 1 leek, white and light green only
- 2 tbsp butter
- 800 ml vegetable stock
- 100 g cream
- 1 handful of herbs (parsley, basil, rocket)
- 4 tbsp olive oil
- 20 g hazelnuts
- Salt
- Piment d’Espelette
- Vegetable oil, for frying
- 100 g cream cheese
- 2 tbsp lemon juice
- 1 tsp black cumin
Instructions
- Wash and clean the Jerusalem artichokes thoroughly. Finely slice about 60 g and chop the rest. Peel and chop the celery and potatoes. Rinse, clean and slice the leek.
- Sauté the sliced vegetables with the leek in hot butter in a saucepan. Pour in the stock with the cream and let the soup simmer gently for about 20 minutes, stirring occasionally. Add a little water if necessary.
- Meanwhile, for the pesto, rinse the herbs, shake dry and pluck the leaves. Purée with the oil and hazelnuts and season with salt and allspice.
- Fry the Jerusalem artichoke slices in hot oil (approx. 170°C) until crispy and drain on kitchen paper.
- Purée the soup with the cream cheese until creamy and season with lemon juice and salt. Divide among soup plates and drizzle with the pesto. Garnish with fried Jerusalem artichokes and serve sprinkled with black cumin.
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