Jerusalem artichoke cream

Jerusalem artichoke cream
Jerusalem artichoke cream 5 1 Stefano Moraschini


In a pan heat two tablespoons of olive oil and let wither the onion thinly sliced.

Add the chopped artichokes, season a few minutes, pour the broth and bring to a boil.

Cook over low heat, covered, for 30 minutes.

Blend everything until you obtain a smooth cream.

Adjust the salt.

Add the cream, stir.

Heat if necessary.

Pour into soup tureen, Sprinkle chopped parsley, serve.

Accompanying wines: Pinot Blanc Lison-Pramaggiore DOC, Bianco Di Pitigliano DOC, Cilento DOC White.

Jerusalem artichoke cream

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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