Jerusalem Artichoke Soup
recipe

A creamy and comforting soup made with Jerusalem artichokes and potatoes.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 500 g Jerusalem artichokes
- 300 g potatoes
- 1 onion
- 30 g butter
- 1 l water
- 200 ml milk
- 100 ml cream
- Salt to taste
- Black pepper to taste
- (For garnish) fish roe
Instructions:
1. Peel the Jerusalem artichokes, potatoes, and onion. Chop the vegetables into small pieces.
2. Melt the butter in a pot, add the chopped vegetables, and sauté for a few minutes.
3. Pour in the water and cook the vegetables until they are tender.
4. Blend the cooked vegetables using an immersion blender or a food processor until smooth.
5. Return the puree to the pot, add the milk, cream, and season with salt and pepper.
6. Bring the soup to a boil and serve in bowls.
7. Garnish the Jerusalem artichoke soup with fish roe.
Nutritional Information (per serving):
- Calories: 280
- Protein: 5 g
- Fat: 15 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Sodium: 200 mg

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