Jerusalem artichoke / potato soup
SoupsCook time: 0 min.
Servings: 6
Servings: 6
Ingredients for Jerusalem artichoke / potato soup
| Lemon | ||
| Pepper | ||
| Salt | ||
| 1 | tsp | Nutmeg, freshly grated |
| 1 | Red onion | |
| 10 | dl | Chicken broth |
| 150 | g | Bacon, diced |
| 2 | dl | Whipped cream |
| 3 | Carrots | |
| 400 | g | Jerusalem artichokes |
| 500 | g | Potatoes |
Instructions for Jerusalem artichoke / potato soup
To prepare the Jerusalem artichoke / potato soup recipe, please follow these instructions:
Cut the vegetables in medium-sized tern. Season the vegetables in oil. Then cook the vegetables in the chicken house for 20 minutes. Add cream and nutmeg and simmer for 5 minutes.
Then blend. Season with salt, pepper and lemon.
Bon appetite
tips:
Use if necessary. Cremefine instead of cream.
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