Jerusalem artichoke soup

Ingredients for Jerusalem artichoke soup

Instructions for Jerusalem artichoke soup

To prepare the Jerusalem artichoke soup recipe, please follow these instructions:

Jorskokkerne peeled and cut into slices-also the potatoes. The onions cut into thin slices. Celery is peeled and cut into slices-also the carrots.

All the vegetables FRY in margarine. When they are slightly Golden, add salt, pepper and broth soup. Put a lid over the Pan and let all bugs to the vegetables are gennemmøre ca. 30 minutes.

Take the vegetables up and purer them before they met back in the soup, or belend in the pot with a hand blender.

Accessories: Server the bread to the finished soup.

Garnish: no server given By a sprinkle of chives in each soup plate.