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Jerusalem artichoke soup recipe
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- Cuisine: Dutch
Before the potato, artichokes were the popular choice for plates across Europe. This versatile vegetable can be pureed, boiled or pickled, and is still grown across the Netherlands in farms and in the wild.
Ingredients
Olive oil1 leek, finely sliced
1 clove garlic
12 cups vegetable stock
500g Jerusalem artichokes, peeled, cut into small pieces
Pinch white pepper
4 cups sour cream
1 tbsp anchovy paste
40g roasted almond flakes, to garnish
Preparation
Heat olive oil in a saucepan. Add the leek and garlic and cook for 1-2 minutes. Add the vegetable stock. Increase heat to high and bring to the boil. Cook for 5 minutes. Add the artichoke, and simmer for a further 5 minutes or until tender.Transfer the artichoke mixture to the jug of a blend and process. Add the sour cream and anchovy paste, and season with salt and pepper. Blend again.
Garnish with the almond flakes to serve.
If you enjoyed this Jerusalem artichoke soup recipe then browse more Dutch recipes, soup recipes, dutch radio recipes, healthy recipes and our most popular hainanese chicken rice recipe.
Dutch Restaurants
Displaying 3 of 3 Dutch Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | The Rice Table | South Yarra | |
| 3. | 1945 - Dutch East Indies Cuisine | Pyrmont |
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