Jerusalem artichoke and potato soup
Published on 14 January 2022
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A simple, delicious comforting soup. I love Jerusalem artichokes' artichoke aftertaste, with bought croutons or stale bread toasted in oven or pan.
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Ingredients
INGREDIENTS FOR 4
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Method
Introductory photographs from the original
0 steps completed out of 9
- Step 1 of 9
I peel Jerusalem artichokes with peeler and small knife.
- Step 2 of 9
I peel potatoes.
- Step 3 of 9
I chop Jerusalem artichokes.
- Step 4 of 9
I wash and chop potato.
- Step 5 of 9
I heat vegetables and bay in extra virgin olive oil in a pot.
- Step 6 of 9
I sauté briefly and add salt and pepper.
- Step 7 of 9
I almost cover with hot water or vegetable stock, cover and cook half an hour until tender.
- Step 8 of 9
I remove bay and hand-blend smooth.
- Step 9 of 9
I serve with Parmigiano, oil, pepper and croutons.
Original source: https://incucinaconlilly.com/2022/01/14/crema-di-topinanmbur-e-patate/