For the cream of Jerusalem artichoke soup, soak the porcini mushrooms in cold water. Peel the Jerusalem artichoke tubers and cut into small pieces. Finely slice the celery and dice the onion. Heat butter in a pot and sauté the vegetables in it, add soup and let everything simmer for 20 minutes. In the meantime, finely chop the well-squeezed mushrooms and fry them in oil until crispy. Then puree the soup with a hand blender, add the whipped cream and season with salt and pepper. Stir the remaining butter into the soup in flakes. Serve the cream of Jerusalem artichoke soup and garnish with porcini mushrooms.
Cream of Jerusalem Artichoke Soup
Rating: 3.7586 / 5.00 (116 Votes)
Total time: 45 min
Ingredients:
Instructions:
