Filter
Reset
Sort ByRelevance
Anna Fargo
Earthenware soup
Creamy soup with harpy, garlic, thyme and spring onions.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the Jerusalem artichokes with a peeler and cut into quarters.
-
Chop the onion, finely chop the garlic and the spring onions in rings.
-
Heat the oil in a pan and fry the onion for 3 minutes. Add the garlic and thyme and cook for 1 min.
-
Put the Jerusalem artichokes in the pan and stir-fry 3 minutes. Pour in the boiling water and let it cook for 20 minutes with the lid on the pan over low heat.
-
Purée with the hand blender to a smooth soup. Keep 1 tsp crème fraiche behind each person and stir the rest through the soup.
-
Season with salt and pepper. Divide the soup over the bowls and garnish with the rest of the crème fraîche and sprinkle with the spring onions.
Blogs that might be interesting
-
20 minSmall dishsmoked mackerel fillet, shallot, flat leaf parsley, lemon juice, protein, creme fraiche, cucumber,cucumber with mackerel mousse -
15 minAppetizerroasted red peppers in pot, fresh tomato cream soup, tap water, hot peppersauce, fresh basil, pine nuts,spicy paprika soup with pine nuts -
15 minAppetizerlamb's lettuce, blackberries, peach, walnuts, mature cheese, balsamic dressing,salad with summer fruit and balsamic dressing -
40 minLunchwhite asparagus, chicken bouillon, vegetable stock, smoked salmon, lemon, dill, chervil, creme fraiche,asparagus soup with salmon
Nutrition
330Calories
Sodium26% DV635mg
Fat28% DV18g
Protein12% DV6g
Carbs12% DV36g
Fiber36% DV9g
Loved it