November 23, 2015

Jerusalemen artichoke cream

A "fortune" in Jerusalem artichoke
I got a big portion of Jerusalem artichoke from the garden of my good friends in Horsens. Otherwise you can easily spend big amount of money buying these Jerusalem artichoke in the supermarket.

Having recently been dining out I discovered, that a more refined word for soup  is cream, so I decided to make my oven version of Jerusalem artichoke cream !!!

Jerusalem artichoke cream: 4-5 servings
  • 700 g Jerusalem artichoke - peeled & chopped
  • 1 onion - peeled & finely chopped
  • 50 g butter
  • 1 dl white wine
  • 7,5 dl vegetable broth
  • 2 dl dairy whipping cream, 38% fat
  • 125 g mascarpone
  • Onion and Jerusalem artichoke enjoying themselves in butter
  • salt & pepper
  1. Peel the Jerusalem artichoke. Cut those into smaller pieces. Do similar with the onion.
  2. Melt the butter in a cooking pot.
  3. Add the chopped Jerusalem artichoke and onion, and it softly fry for 5 minutes without the vegetable turning brown in colour.
  4. Add the white wine and let it evaporate from the cooking pot.
  5. Add the vegetable broth and let the soup cook for 15 minutes, until the Jerusalem artichoke pieces are soft.
  6. Add the dairy whipping cream. And blend the soup together.
  7. Stir in the mascarpone
  8. Season with salt & pepper. Cook up to the boil.
  9. Serve together with bread.

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