Cream Of Jerusalem Artichoke Soup With Saffron Cream Recipe

Name: Cream Of Jerusalem Artichoke Soup With Saffron Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 onion, chopped; 1 elephant garlic clove, minced; 1 lb jerusalem artichoke, peeled and cut into chunks; 3 1/4 cups fresh chicken stock or 3 1/4 cups fresh vegetable stock; 2/3 cup whole milk; 2/3 cup heavy cream; 1 pinch saffron; salt; white pepper; fresh chives, for garnish

Servings: persons

4 tablespoons butter
1 onion, chopped
1 elephant garlic clove, minced
1 lb jerusalem artichoke, peeled and cut into chunks
3 1/4 cups fresh chicken stock or 3 1/4 cups fresh vegetable stock
2/3 cup whole milk
2/3 cup heavy cream
1 pinch saffron
salt
white pepper
fresh chives, for garnish

1
Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
2
Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
3
Next pour in the stock and milk. Cover again and simmer for 10 minutes.
4
Use an immersion blender to puree the soup until smooth.
5
Add half the heavy cream and season soup with salt and pepper. Reheat gently.
6
Lightly whip the remaining heavy cream and the saffron powder together.
7
Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
8
Garnish the soup with fresh chives.
9
Serve immediately.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, 1 onion, chopped, 1 elephant garlic clove, minced, 1 lb jerusalem artichoke, peeled and cut into chunks, and more.

Yes, Cream Of Jerusalem Artichoke Soup With Saffron Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Jerusalem Artichoke Soup With Saffron Cream

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