Spinach Cream Soup with Jerusalem Artichoke
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
When serving, you can sprinkle with freshly ground black pepper, which pairs excellently with this cream soup!
Ingredients
- Spinach - 14.1 oz
- Turnips - 2 pieces
- Jerusalem Artichoke - 10.6 oz
- Onion - 1 piece
- Potato - 1 piece
Step by Step guide
Step 1
Place the chopped fresh spinach into boiling water and cook for 5 minutes. Drain the water, keeping it in a separate bowl.
Step 2
Peel the Jerusalem artichoke and cut it into small cubes. Sauté and stew the finely chopped onion until caramelized, then add the grated carrot and Jerusalem artichoke.
Step 3
When the carrot is nearly done, add the chopped tomato to the mixture.
Step 4
In a blender, puree the stewed vegetables with the spinach, adding the spinach broth as needed.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.