Potato Cream Soup with Jerusalem Artichoke

Name: Potato Cream Soup with Jerusalem Artichoke
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: Serves 4
Cuisine: International
Ingredients: 600 g potatoes; 500 g Jerusalem artichoke; Juice of 1 lemon; 1 shallot; 750 ml vegetable broth; 30 g Parmesan cheese; 2 tablespoons extra virgin olive oil

Thick, velvety ivory-colored soup with sprinkled cheese for Potato Cream Soup with Jerusalem Artichoke

How do you prepare Jerusalem artichoke and potato cream soup?

Sauté chopped shallot in oil. Add chopped potatoes and peeled Jerusalem artichoke, previously soaked in lemon water. Cover with vegetable broth and cook for 20 minutes, until the vegetables are tender. Blend everything with an immersion blender, adjust the seasoning, and add grated Parmesan cheese before serving very hot.

Times

Prep time: 45 min
Cook time: 20 min
Total time: 65 min

Nutrition

Calories: 233 kcal
Protein: 5.2 g
Fat: 7.5 g
Carbohydrates: 38 g

Cuisine: International
Diet: Vegetarian

This cream soup was a true surprise; the marriage of these two tubers is incredibly delicious, light, and delicate. Jerusalem artichoke is rich in fiber and protein while also being low in calories. I invite you to try this cream soup, so we can continue following a healthy and balanced diet together without giving up flavor.

Servings: Serves 4

Ingredients

600 g potatoes
500 g Jerusalem artichoke
Juice of 1 lemon
1 shallot
750 ml vegetable broth
30 g Parmesan cheese
2 tablespoons extra virgin olive oil

Instructions

Start by making the vegetable broth and keep it warm over low heat.
Squeeze the lemon, pour plenty of water into a bowl, and set it aside.
We will place the Jerusalem artichokes in this water one by one as we peel them. Peel the Jerusalem artichokes very patiently with a knife or potato peeler.
Finely chop the shallot.
In a medium pot, add the two tablespoons of oil and gently sauté the shallot over low heat.
Clean, peel, and cut the potatoes into small pieces. Do not wash them, as we will use their starch.
Once the Jerusalem artichokes have been soaking, dry them and chop them into small cubes. Set aside.
Place the potatoes, Jerusalem artichokes, and broth in the pot. The broth should cover the vegetables. Add a pinch of salt and pepper. Cook for 20 minutes over low heat without covering the pot.
At this point, the vegetables will have dried out a little.
Next, blend with an immersion blender.
Taste and adjust the salt and pepper.
Sprinkle with Parmesan cheese and the cream soup is ready.
Serve very hot. Note: It can be stored in the refrigerator for two days. It can also be eaten cold. Once the Jerusalem artichoke is peeled, it is important to place it in a bowl with water and lemon, as this step prevents it from turning dark.