Jerusalem Artichoke Cream Soup with Vegetable Ragout
Jerusalem artichokes are a wonderful ingredient that deserves a place in your kitchen; they don't need peeling and are quick to prepare. You can turn them into purée, crispy chips or roast them in the oven, and they also make a superb creamy soup. Try this exceptional recipe from Roman Paulus and you'll have a tasty lunch for the whole family.
Prep: 1 h
Method
01.
In a heated saucepan with oil, sauté the finely chopped onion until translucent. Add the thyme leaves, the cleaned (unpeeled) Jerusalem artichokes and about a tablespoon of butter, season with salt and pepper, and leave to steam for 5–8 minutes. Pour in the wine and let it reduce, then pour in the stock and cook until tender, 20–25 minutes. Add the cream, blend, and pass through a sieve. Bring back to the boil, stir in a tablespoon of butter, pour in a little cold milk and froth with a hand blender.
02.
Vegetable ragout: Melt a tablespoon of butter in a pan, add the finely chopped shallot and let it soften. Add the cooked Jerusalem artichokes and carrot cut into cubes and sauté briefly. Stir in the chopped flat-leaf parsley.
03.
Serve the Jerusalem artichoke cream soup with the prepared ragout and Jerusalem artichoke chips.
