Jerusalem artichoke soup

This Jerusalem artichoke soup It is more of a delicate soup than a hihgly satiating one, but it is highly comforting on a cool day. Elegant and flavorful enough to present to guests.

Ingredients

2 1⁄2 cups Jerusalem artichoke (Jerusalem artichoke (470)washed, scraped and sliced thinly)
1 onion (large onion, peeled and finely chopped)
4 cups broth (better chicken broth)
1⁄2 cup cream (heavy cream)
  seasoning (salt and white pepper to taste)
2 tablespoons coriander (optional, fresh coriander leaves, chopped)

Instructions

Put the Jerusalem artichokes, the onion and the chicken broth in a large saucepan. Bring to a boil, cover the pan partially, and let the Jerusalem artichokes cook gently until tender, about 20 minutes.

Blend to a smooth puree with the hand blender. Season it to taste with salt and white pepper. Add the cream and heat the soup again, without letting it boil.

Serve the Jerusalem artichoke cream warm, decorated with chopped coriander.

A bowl of Jerusalem artichoke soup garnished with crunchy onion.
Yield
4 servings
Preparation time 15 minutes
Cooking time 25 minutes
Total time
40 minutes

Notes

This delicate soup admits all kinds of garnishes. It can be decorated with crispy onion or caramelized onion, cubes of wholemeal bread or fried bread, crunchy ham, fried Jerusalem artichoke strips, grated beetroot or a few drops of flavored olive oil.

Source

Chilean cuisine

easy, simmer, blend
soups, vegetables
Chilean food recipes
Food in America