Jerusalem Artichoke Soup with Rye Croutons
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
8
Description
Jerusalem artichoke soup with rye croutons
Ingredients
- Rye Bread - 1 piece
- Jerusalem Artichoke - 24.7 oz
- 3.2% Milk - 12 fl oz
- Salt - ½ spoons
- Ground Black Pepper - a pinch
- Parsley - 1.1 oz
Step by Step guide
Step 1
Cut the bread into cubes about one to one and a half centimeters in size and place them in a preheated oven at 392°F. Bake for about seven minutes, stirring a couple of times to ensure that the croutons are toasted on all sides.
Step 2
Peel the Jerusalem artichokes and cut them into pieces about 2–3 centimeters long. Pour milk and 250 ml of water into a pot, and cook the Jerusalem artichokes in this mixture for fifteen minutes. You can cover the pot with a lid, but not completely, to prevent the milk from boiling over. Stir the contents occasionally.
Step 3
Blend the Jerusalem artichokes with the cooking liquid, salt, and pepper to taste in a blender until smooth. Pour the puréed soup back into the pot. If it is too thick, add more water.
Step 4
Heat the soup over low heat, stirring occasionally. Serve topped with croutons and finely chopped parsley.
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