Maa-artisokkakeitto
recipe

A rich and delicious soup perfect for winter celebrations, ideal for Independence Day dinner.
Preparation Time: 35 minutes
Serving Size: 4-6
Ingredients:
- 1 small leek
- 500 g Jerusalem artichokes
- 1 large potato
- 1 vegetable stock cube
- Water (enough to cover the vegetables)
- 1 dl cream
- Salt
- White pepper
- For serving:
- Olive oil
- Jerusalem artichoke chips
- Fresh parsley
Instructions:
1. Chop the leek and sauté it in the bottom of a pot.
2. Peel and chop the Jerusalem artichokes and potato, then add them to the pot. Save one Jerusalem artichoke for chips.
3. Add enough water to cover the vegetables and add the stock cube. Let it simmer until cooked, about 15 minutes.
4. Slice the saved Jerusalem artichoke into thin slices and fry them in oil until crispy.
5. Blend the soup and strain it for a smoother texture if desired. Adjust salt and add the cream and white pepper.
6. Drizzle a bit of olive oil when serving. Garnish with parsley and Jerusalem artichoke chips before serving.
Nutritional Information (per serving):
- Energy: 180 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 6 g
- Fiber: 3 g

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