Jerusalem Artichoke Soup with Parsnip Chips
recipe

Preparation Time: 45 minutes
Serving Size: 4 servings
This creamy and comforting Jerusalem artichoke soup is paired with crispy parsnip chips for a delightful crunch.

Ingredients:

- 500 g Jerusalem artichokes
- 2 medium potatoes
- 1 onion
- 2 garlic cloves
- 1 l vegetable broth
- 200 ml cream
- 2 tbsp butter
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Parsnip Chips:
- 2 parsnips
- 2 tbsp olive oil
- Salt to taste
- Paprika powder (optional)

Instructions:

1. Peel and chop the Jerusalem artichokes, potatoes, onion, and garlic.
2. Heat the butter in a pot and sauté the onion and garlic for a few minutes until soft.
3. Add the Jerusalem artichokes and potatoes to the pot, stir, and cook for a moment.
4. Pour in the vegetable broth and simmer for about 20 minutes until the vegetables are tender.
5. Blend the soup until smooth and stir in the cream. Season with salt and black pepper.
6. For the parsnip chips, peel and slice the parsnips thinly.
7. Toss the parsnip slices in olive oil, salt, and paprika powder if using.
8. Spread the slices on a baking sheet and bake at 200°C (390°F) for about 20-25 minutes until crispy.
9. Serve the Jerusalem artichoke soup warm with the parsnip chips on the side and garnish with fresh parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 5g
Fat: 22g
Carbohydrates: 28g
Fiber: 5g
Sodium: 450mg

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