Jerusalem artichoke is really creamy and savory. It is great for serving both autumn and spring. It takes approximately 30 minutes to make, do serve it with some newly baked bread.
Servings 4
Ingredients
- 10 oz potatoes
- 10 oz jerusalem artichokes
- 7 fl.oz white wine
- 7 fl.oz water
- 1 chicken bouillon cube
- 13 fl.oz cooking cream
- 1 tsp salt
- white pepper to taste
Instructions
- Peel the potatoes and artichokes. Cut them into equal size pieces. Usually you just cut the potatoes so they match the size of the artichokes.
- Place them in a medium size pan with the water, bouillon cubes and wine. Let it boil for 15-20 minutes. Check the potatoes and artichokes with a fork to make sure they’re soft.
- Pour everything into a blender and blend until smooth. Pour the soup back into the pan, and add the cream and salt. Bring it to boil, then remove it from the stove and add white pepper to taste.
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