How To Make Jerusalem Artichoke & Horseradish Soup
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Serves:
Ingredients
- 1 lb Jerusalem artichokes, peeled and chopped
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp horseradish, grated
- Salt and pepper to taste
- Chives for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until softened.
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Add the Jerusalem artichokes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the artichokes are tender.
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Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
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Stir in the heavy cream and grated horseradish. Season with salt and pepper to taste.
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Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
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Serve the soup hot, garnished with chopped chives.
Nutrition
- Calories : 285kcal
- Total Fat : 18g
- Saturated Fat : 8g
- Cholesterol : 47mg
- Sodium : 642mg
- Total Carbohydrates : 27g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 5g
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