Jerusalem Artichoke Soup with Curry
Jerusalem Artichoke Soup with Curry
This is a simple and delicious recipe combining the earthy taste of Jerusalem artichokes with the heat of curry. Runny honey adds subtle sweetness, creating a burst of flavour in every spoonful!
This creamy soup has a gentle warmth. Here is how to make it at home.
For 4 people you need:
500 g of Jerusalem artichokes
1 cube of chicken or vegetable stock
1 tsp of liquid honey
1 tsp of curry powder (Madras or Indian depending on taste)
15 cl of liquid cream
2 tbsp of olive oil
salt and white pepper
For the fun:
Dissolve the stock cube in 75 cl of boiling water. Wash the Jerusalem artichokes carefully and cut them into cubes without peeling them.
In a casserole dish, heat the olive oil, add the diced Jerusalem artichoke. Brown them for 5 minutes over low heat, stirring.
Add the curry and honey to caramelise them a little. Pour the chicken stock into the casserole, bring to the boil. Add the liquid cream and let simmer, covered, for 30 min.
Mix in a blender (or hand blender) to obtain a velvety consistency. Add pepper and adjust the seasoning with salt if necessary.
