A delicious, creamy, filling soup made from Jerusalem artichokes with butter-fried chanterelles as a topping. Jerusalem artichokes are rich in vitamin C and potassium, and, in addition to being super-healthy, have a light, nutty taste.
Let me know what you think of this recipe in the comments section at the bottom of this page.
Creamy Jerusalem artichoke soup with butter-fried chanterelles
Ingredients
Jerusalem artichoke soup
- 20 grams (1.5 tablespoons) butter
- 2 onions, chopped
- 1 clove garlic, finely chopped
- 400 grams (14 ounces) of Jerusalem artichokes, peeled and cubed
- 200 grams (7 ounces) of potatoes, peeled and cubed
- 8 deciliters (3 6/8 cups), vegetable broth
- 1 deciliter (3/8 cup) heavy cream
- 1 teaspoon nutmeg, grated
- Salt
- Pepper, freshly ground
Chanterelle topping
- 30 grams (2 tablespoons) butter
- 300 grams (11 oz) fresh chanterelles, cut into smaller pieces
- Flake salt
- Pepper, freshly ground
Instructions
The soup
- In a large saucepan, melt the butter over medium heat.
- Sauté onions, garlic, Jerusalem artichokes and potatoes for 5 minutes.
- Add vegetable broth and let simmer for 25-30 minutes or until the artichokes are tender.
- Remove the soup from heat and blend the vegetables using a hand mixer.
- Pour in the heavy cream and season with salt, freshly ground pepper and nutmeg.
Chanterelle topping
- On a frying-pan, melt the butter and add the fresh chanterelles. Fry the chanterelles on medium-high heat until they are turning golden and have extracted some of their liquid.
- Season with flake salt and freshly ground pepper.
Serving
- Serve the soup in deep plates and add a bit of chanterelle topping in the middle of the creamy Jerusalem artichoke soup.
3 Comments
Hello there,
We would love to hear your opinion about this soup. Did it help you keep warm in the cold evenings? Did you forage the chanterelles yourself? Or do you have any other comments you would like to share? Please let us know here in the comments!
Best regards,
Helena Kirk
Nordic Forest Foods
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