cream of jerusalem artichoke

Inspired by SS 2016 new trends, this cream soup is delicious. The Jerusalem artichoke is a vegetable that tastes a little bit like potatoes and a little bit like artichoke. It’s very good served as a side dish, but even more delicious as a cream soup.

crema di topinambur

Recipe. FOR 4 PEOPLE

1 kg (2 lb)  Jerusalem artichoke + 1 onion + oil + salt + pepper + 500 g (1 lb) broccoli + chili pepper + garlic.

Wash the artichokes thoroughly and try to remove the skin wherever possible. Cut into cubes. Chop the onion and place in a large pot with a tablespoon of oil. Sauté over low heat and add the Jerusalem artichokes. Pour about 500 ml (17 fl oz) of water, cover with a lid and cook for about 20 minutes, adding salt and pepper halfway through cooking. Keep some water at hand and add it as needed. Meanwhile, clean the broccoli tops. In a non-stick frying pan sauté the garlic with oil and chilli pepper, then add the broccoli tops, a little water and cook for 15 minutes. Serve the cream soup with the broccoli tops.

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