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Jerusalem Artichoke Soup with Mint Croutons


Rate this recipe 4.4/5 (7 Votes)
Jerusalem Artichoke Soup with Mint Croutons 1 Picture


  • 1 1/3 lbs Jerusalem artichokes
  •   2 tablespoons heavy cream
  •   1 cube of chicken stock, diluted in 1 liter of water
  •   thyme
  •   1 tablespoon olive oil
  •   Salt and pepper
  •   4 pinches of hazelnuts
  •   8-12 slices of bread
  •   8-12 drops of essential oil diluted with mint


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Peel the Jerusalem artichokes, and cut into equal cubes for even cooking. Sauté over high heat for 1 minute in a pot to pop flavors. Add the chicken broth to the artichokes, and the thyme, and simmer over medium heat for about 45 minutes. Stir occasionally.

Step 2

Cut 8 to 12 slices (2 to 3 per person) of bread, and grill 10 minutes at 400 ° F. When the slices are toasted, put drops of essential oil with mint in a small container, and brush the slices quickly with a pastry brush.

Step 3

- When the artichokes are cooked, mix them with salt, pepper, and cream. Puree if you like.
- Serve immediately, with nuts on top and mint croutons.
- Mint blends well with the artichoke!

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