Jerusalem artichoke soup with rye croutons
8 servings
40 minutes
Jerusalem artichoke soup with rye croutons is a delicate and aromatic culinary masterpiece of author cuisine. The Jerusalem artichoke, known for its subtle sweet note and light nutty undertone, reveals the depth of flavor in this dish, acquiring a creamy texture thanks to the combination with milk. Rye croutons add an appetizing crunchy contrast, enriching the dish with a pleasant bread aroma. This soup not only warms on cold days but also nourishes due to the beneficial properties of Jerusalem artichoke. Its soft taste harmonizes with the light spiciness of black pepper and the freshness of parsley. It is suitable as a light lunch or dinner and is an ideal choice for those seeking unusual yet simple-to-prepare dishes with deep flavor and character.
1
Cut the bread into cubes of one to one and a half centimeters and place them in a preheated oven at 200 degrees. Keep them in for about seven minutes, turning them a couple of times to ensure the croutons are toasted on all sides.
- Rye bread: 1 piece
2
Clean the Jerusalem artichoke and cut it into pieces about 2-3 centimeters long. Pour milk and 250 ml of water into a pot and boil the Jerusalem artichoke in this mixture for fifteen minutes. The pot can be covered with a lid, but not completely, to prevent the milk from boiling over. Stir the contents occasionally.
- Jerusalem artichoke: 700 g
- Milk 2%: 350 ml
3
Blend the Jerusalem artichoke with the cooking liquid, salt, and pepper to taste until smooth. Pour the puree back into the pot. If it's too thick, add water.
- Salt: 0.5 teaspoon
- Ground black pepper: pinch
4
Heat the soup over low heat, stirring. Serve topped with croutons and finely chopped parsley.
- Rye bread: 1 piece
- Parsley: 30 g