Jerusalem artichoke cream soup recipe

Ingredients

• 50 g butter
• 2 garlic cloves (pressed)
• 50 g wheat flour
• 1 l vegetable broth
• approx. 300 g Jerusalem artichoke
• Salt
• Pepper
• possibly 1/2 tbsp caraway seeds
• 2 tbsp crème fraîche or sour cream
• 2 tbsp parsley (chopped)

Preparation

1. Wash the Jerusalem artichokes well and simply scrub them thoroughly with a vegetable brush.

2. I remove any particularly hard spots, but they do not need to be peeled.

3. Sauté the butter with the pressed garlic in a pot.

4. Stir in the flour and briefly fry it, then immediately pour in the vegetable broth and season with salt, pepper, and caraway.

5. Cut the Jerusalem artichokes into small pieces and add them to the soup.

6. Simmer over medium heat for about half an hour, stirring regularly, as it can burn easily.

7. Then puree the soup with an immersion blender and refine it with crème fraîche or sour cream.

8. Sprinkle the soup with the parsley and serve immediately.