Jerusalem artichoke cream soup and garlic croutons


After so many sweets and biscuits I would say that something lighter and above all salty is necessary in these parts.
And if what they say is true, that is, that the rain and the cold are coming, there is nothing better than a soup or a velouté to comfort us during winter dinners.
Especially since I have just come out of ten days in which the cold has always kept me company, more or less intensely, and I have also found some relief from this creamy soup in addition to the milk, honey and rum which makes me appreciate a It's a bit like being sick since I only allow myself to do it when I have a cold.
For the first time the Jerusalem artichoke appears in this blog also thanks to Barbara's book which is giving me lots of ideas for my dinners based on soups and creams and which in the book presents a velvety soup that inspired me.

Well I'd say we're good for today, after all it's still carnival… let's eat the chestnuts without feeling guilty and maybe tonight we'll be light-hearted with this velvety soup 😉

Jerusalem artichoke cream soup and garlic croutons

1 small white onion
500 g in topping
2 medium potatoes
salt and pepper
extra virgin olive oil
8 slices of baguette bread
1 clove of garlic
fresh rosemary

Slice the onion thinly. Peel and cut the Jerusalem artichokes and potatoes into cubes.
In a saucepan, bring about 700 ml of water to the boil.
In a pan with a high edge, fry the onion in plenty of oil. Add the Jerusalem artichokes and potatoes, salt and pepper to taste and leave to cook for a few minutes. Add the boiling water and continue cooking for 30/35 minutes.
While the velouté is cooking, prepare the croutons by cutting the slices of bread into cubes. In a pan, fry the garlic clove with a few tablespoons of oil. After a few minutes, remove the garlic and place the bread cubes in the pan, let them fry for a while so that they toast and set aside.
Chop some rosemary.
Once the soup is cooked, blend the vegetables and season with salt and pepper. Serve on plates and distribute the croutons and a little chopped rosemary on top.


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