Recipes

Creamy Jerusalem Artichoke Soup with Butter-fried Chanterelles

Photo: Helena Kirk

Jerusalem artichokes are rich in vitamin C and potassium, and, in addition to being super-healthy, have a light, nutty taste. In this soup, the Jerusalem artichokes are complemented with butter-fried chanterelles as a topping and taste wonderful together.

Serve this creamy soup as an appetizer to guests or as a main course on a weekday evening. Tastes great with toasted bread.

Creamy Jerusalem artichoke soup with butter-fried chanterelles

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Servings 4

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.

Notes

The chanterelles can be replaced with other mushrooms, if you cannot get chanterelles.
Keyword chanterelles, Jerusalem artichokes, soup, vegetarian

2 Comments

  1. Nordic Forest Foods Reply

    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

  2. Pingback: Roasted Pumpkin Soup with Honey Toasted Walnuts Sprinkled with Sea Salt - Nordic Forest Foods

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