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Creamy Jerusalem artichoke soup with butter-fried chanterelles

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Servings 4

Ingredients
  

Jerusalem artichoke soup

  • 20 grams (1.5 tablespoons) butter
  • 2 onions, chopped
  • 1 clove garlic, finely chopped
  • 400 grams (14 ounces) of Jerusalem artichokes, peeled and cubed
  • 200 grams (7 ounces) of potatoes, peeled and cubed
  • 8 deciliters (3 6/8 cups), vegetable broth
  • 1 deciliter (3/8 cup) heavy cream
  • 1 teaspoon nutmeg, grated
  • Salt
  • Pepper, freshly ground

Chanterelle topping

  • 30 grams (2 tablespoons) butter
  • 300 grams (11 oz) fresh chanterelles, cut into smaller pieces
  • Flake salt
  • Pepper, freshly ground

Instructions

The soup

  • In a large saucepan, melt the butter over medium heat.
  • Sauté onions, garlic, Jerusalem artichokes and potatoes for 5 minutes.
  • Add vegetable broth and let simmer for 25-30 minutes or until the artichokes are tender.
  • Remove the soup from heat and blend the vegetables using a hand mixer.
  • Pour in the heavy cream and season with salt, freshly ground pepper and nutmeg.

Chanterelle topping

  • On a frying-pan, melt the butter and add the fresh chanterelles. Fry the chanterelles on medium-high heat until they are turning golden and have extracted some of their liquid.
  • Season with flake salt and freshly ground pepper.

Serving

  • Serve the soup in deep plates and add a bit of chanterelle topping in the middle of the creamy Jerusalem artichoke soup.
Keyword chanterelles, Jerusalem artichokes, soup, vegetarian