Tomato-Jerusalem artichoke soup
SoupsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Tomato-Jerusalem artichoke soup
| Minced parsley | ||
| Pepper | ||
| Salt | ||
| 1 | can | Chopped skinned tomatoes (450 grams) |
| 1–0.5 | dl | Whipped cream |
| 500 | g | Jerusalem artichokes |
| 7.5 | dl | Broth |
Instructions for Tomato-Jerusalem artichoke soup
To prepare the Tomato-Jerusalem artichoke soup recipe, please follow these instructions:
Jerusalem artichokes peeled and cooked very tender (about 20 minutes) in the soup. Jerusalem artichokes are blended in a blender or food processor and place back into the pan. Add the chopped tomatoes with wetness and heat the soup through.
Season with salt and pepper and add the whipping cream. Sprinkle with chopped parsley, and serve with warm baguette.
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