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
-
35 minAppetizerRed onion, olive oil, peanut oil, mango, white vinegar, sherry vinegar, cane sugar, ginger root, cayenne pepper,mango chutney with red onion
-
25 minAppetizerolive oil, pumpkin with zest, ras el hanout, multigrain petit, Chestnut mushroom, white mushrooms, oyster mushroom, garlic, thyme leaves, dry white wine, bouillon tablets mushroom,mushroom soup with pumpkin crostini
-
20 minLunchcashew nut, honey mustard dressing, tortilla wrap, cream cheese natural, pineapple cube, lamb's lettuce, fine leaf lettuce, smoked chicken fillet,chicken wrap with honey-nut dressing
-
15 minAppetizerDutch shrimps, sour cream, mustard, lemon, pickles, bunch onions, capers,shrimp tartar
Nutrition
330Calories
Sodium26% DV635mg
Fat28% DV18g
Protein12% DV6g
Carbs12% DV36g
Fiber36% DV9g
Loved it