Ingredients
For the soup:
- 1 1/2 tablespoons extra-virgin olive oil
- 500 g Jerusalem artichokes (sunchokes), peeled and diced
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- ½ cup dry white wine (125 ml)
- 1 cup chicken or vegetable broth (250 ml), plus more to thin
- 1 x 150 g container organic crème fraîche
- 1/2 teaspoon sea salt, plus more taste
- freshly ground black pepper, to taste
For the garnish:
- 2-3 Jerusalem artichokes, thinly sliced
- Olive oil
- Coarse sea salt
- Grated parmesan cheese, to garnish
Instructions
For the roasted Jerusalem artichoke chips:
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Transfer the Jerusalem artichoke slices to the prepared baking sheet, drizzle with a little oil and toss until coated. Spread out in an even layer and sprinkle with sea salt.
- Bake in the preheated oven for 15 minutes, until golden brown. Remove and set aside.
For the soup:
- Heat the oil in a large saucepan over medium to medium-high heat, add the shallot, and cook, stirring for 2-3 minutes.
- Add the garlic and thyme, sauté for another 1-2 minutes, stirring. Then add the Jerusalem artichokes and sauté for 2-3 minutes, stirring often.
- Add the white wine, and cook until reduced (about 5 minutes). Then add the broth and the crème fraîche. Stir to combine.
- Bring to a simmer, then reduce the heat to medium, cover and let it all simmer for 25 minutes, or until Jerusalem artichokes are tender.
- Remove from the heat and blend together with an immersion blender or a high-powered blender.
- Taste the soup and adjust seasoning. If you prefer a thinner soup – add a little more broth and heat before serving.
- Serve garnished with the roasted Jerusalem artichoke chips and parmesan. Enjoy!
Nutrition
Notes
- The Jerusalem artichoke chips are a definite must here. They are simply delicious. Make a batch and enjoy them as a snack!