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Cream of Jerusalem artichoke soup
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 24g
  • Carbohydrates about 24g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 2 shallot, cut into thin rings
  • 100 g Jerusalem artichoke, cut into cubes
  • 4 sprigs thyme, leaves torn off
  • clarified butter
  • 2 pinches sea salt
  • 1 tbsp clarified butter
  • 300 g Jerusalem artichoke, cut into pieces
  • 2 shallot, coarsely chopped
  • 7 dl vegetable bouillon
  • 2.5 dl single cream
  • 0.25 tsp nutmeg
  • 200 g mealy potatoes, peeled, chopped
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Heat the clarified butter in a non-stick frying pan. Fry the Jerusalem artichokes, shallots and thyme for approx. 5 mins., stirring occasionally. Season the topping with salt and set aside.
Heat the clarified butter in a pan. Sauté the shallots, Jerusalem artichokes and potatoes. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 20 mins. until soft. Add the cream, blend the soup, season. Serve the soup with the topping.