There Creamed Jerusalem artichokes (Jerusalem artichoke cream) is a soup warm, exquisite and light! Based on Jerusalem artichoke a tuber similar in appearance to potatoes, but low in calories is rich in vitamins and minerals; that comes first cooked in a pot with spices at your choice, vegetable broth and finally smoothie where it takes a creamy consistency is velvety, from delicate flavor ; perfect on its own or with the addition of croutons or as a base to enrich with legumes, mushrooms, vegetables, meat, fish, crustaceans! a real treat!
It is a preparation very quick and easy! It will be enough only peel the Jerusalem artichoke , the operation that will take a few minutes of time and then cook it in a pot with the other ingredients. In this case with some bay leaf, but it is perfect with thyme, marjoram.. and you can measure the broth yourself and get it one more texture or less creamy! Depending on your taste, you can serve a Jerusalem artichoke soup simple and light; or enrich it with sautéed mushrooms, chickpeas in a pan, clams … in short, the choice is yours if you want to make a more complete dish! winter first course both for lunch or dinner; also great for getting in shape with a little detox after the Christmas and New Year holidays!
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Pumpkin soup (the creamy and delicious low-fat recipe)
Cream of Jerusalem artichoke recipe
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Quantity for 3 people |
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How to make Jerusalem artichoke cream
First of all wash the Jerusalem artichoke and peel it, removing all the outer skin with a sharp knife:
Wash again and cut into pieces.
Then heat a drizzle of oil in a saucepan, add Jerusalem artichokes and peeled and diced potatoes. Let it brown for 2 minutes.
Then add the hot vegetable broth and bay leaf and let it simmer for 30 minutes, until the pieces are soft under the fork.
Finally remove the leaves and blend with a blender until you reach a creamy and velvety consistency! Add more hot broth if necessary.
Then add salt and pepper, serve yours Creamed Jerusalem artichokes hot with croutons and a drizzle of extra virgin olive oil!
You can safely store it in the fridge for 3 days or freeze it!
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