Jerusalem artichoke soup with rosemary

Name: Jerusalem artichoke soup with rosemary
Prep time: 10
Cook time: 40
Total time: 50
Yield: 4
Ingredients: onions, peeled and cut into 4; green celery, washed and cut into small pieces; butter; jerusalem artichokes, thoroughly washed, unpeeled in 3 cm cubes; water; milk; vegetable stock; fresh rosemary; pepper; salt

KitchenAid Chef

Import-Recipe - Jerusalem artichoke soup with rosemary

Duration

Total50min

Prep10min

Cooking40min

Tools

CookProcessorCookProcessor

Ingredients

Serving

100 g: onions, peeled and cut into 4
2 sticks: green celery, washed and cut into small pieces
10 g: butter
500 g: jerusalem artichokes, thoroughly washed, unpeeled in 3 cm cubes
600 ml: water
200 ml: milk
2 cubes: vegetable stock
1 sprig: fresh rosemary
: pepper
: salt

Step by step

Insert the 'MultiBlade' in the bowl. Add the onion and celery. Close the lid. Press Pulse for 5 seconds. Open and scrape down. Add the butter, close again, select BOIL P2 and press Start. Step 1 shows on the display. Press Start to confirm.
After Step 1: add all other ingredients except the milk to the bowl. Set the temperature manually to 100°. Close the lid. Press Start to activate Step 2.
After Step 2: press cancel to exit keep warm mode. Remove the rosemary sprigs from the soup. Close the lid. Set the timer to 2 to 3 minutes, press Start and slowly increase the speed to 10. Season with pepper and salt.
Add the milk, set the temperature to 90° and the timer to 5 minutes. Press Start and set the speed to 1. Serve hot.
Jerusalem artichokes not in season? Use potatoes instead. For a creamier result, add the Jerusalem artichokes together with the onion and celery at step one, then proceed with the recipe.