Jerusalem artichoke cream
Instructions
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.
Ingredients and dosing for 4 persons
- 400 g of topinambur
- 75 cl of meat broth
- 1 glass of cream
- 1 onion
- 1 sprig of parsley
- 2 tablespoons of olive oil
- Salt