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Jerusalem artichoke soup
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 147
  • Fat about 9g
  • Carbohydrates about 10g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 200 g leek, cut into thin rings
  • 1 sachet saffron
  • 2 litres vegetable bouillon
  • 500 g Jerusalem artichoke, peeled, cut into pieces
  • salt and pepper to taste
To serve
  • a little saffron threads
  • 150 g plain greek yoghurt plain
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the garlic and leek for approx. 3 mins. Add the Jerusalem artichokes and cook briefly, pour in the stock, bring to the boil. Add the saffron, simmer the soup over a medium heat for approx. 30 mins., allow to cool slightly, puree and season.
To serve
Plate up the soup, top with yoghurt, garnish with saffron.

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