Cream soup of spinach with Jerusalem artichoke
4 servings
30 minutes
Spinach cream soup with Jerusalem artichoke is a delicate and aromatic dish of European cuisine, featuring a bright, rich flavor. This recipe combines the freshness of spinach, the sweet notes of Jerusalem artichoke, and the slight acidity of tomatoes to create a harmonious balance. The history of such soups traces back to French culinary traditions where creamy soups are valued for their velvety texture. This dish not only delights the palate but is also a rich source of vitamins and nutrients that support health. It is served with crispy croutons or sour cream, enhancing its sophistication. This soup is perfect for a light dinner or as an exquisite appetizer before main courses.
1
Add chopped fresh spinach to boiling water and cook for 5 minutes. Drain the water, keeping it in a separate bowl.
- Spinach: 400 g
2
Clean the Jerusalem artichoke and cut it into small cubes. Sauté and simmer the finely chopped onion until caramelized, then add grated carrot and Jerusalem artichoke.
- Jerusalem artichoke: 300 g
- Onion: 1 piece
- Carrot: 2 pieces
3
When the carrots are at the final stage of readiness, add chopped tomatoes to the mixture.
- Tomatoes: 1 piece
4
In a blender, puree the stewed vegetables with spinach, adding spinach broth if necessary.
- Spinach: 400 g
