Jerusalem artichoke soup
- Cook: 40 min
- Servings: 4
Ingredients
- 200 g mozzarella
- 500 g Jerusalem artichokes
- 1 onion
- 3 cloves garlic
- 50 g butter
- 1 l vegetable stock
- 1 tbsp lemon
- 1 tbsp mustard
- 300 g bacon
- olive oil
- salt and pepper
Twist
Allow the shredded cheese to slightly melt before serving to keep the structure of the cheese that gives a bite to the soup.
Serving
Thinly chop a green apple and add it to the soup for a fresh sweet-tart bite.
This delicious soup is bursting with flavour, perfect on a chilly winter evening.
Peel the Jerusalem artichokes, onion and garlic and cut it into small pieces. Lightly brown the butter and sauté all ingredients for approx. 5 min. Now add the vegetable stock and boil for 30 min. Place the bacon on a baking tray and cook in the oven at 180°C for 20 min. Put the soup, along with the lemon juice and mustard, in a blender and blitz for 30 sec. Pour into soup bowls and sprinkle with mozzarella cheese, add some bite-sized bits of bacon and season with chopped chives, black pepper and sea salt. Finish with a drizzle of olive oil, then serve.
&w=768&h=768&mode=crop&transform=downfill&quality=80&ak=1ea0b694&hm=b6fb73ec)
