Servings: 4
Calories: 281kcal
Equipment
- 1 Blender
Ingredients
- 1 pounds Jerusalem Artichoke cubed
- 2 tbsp olive oil extra virgin
- 2 cups cannellini beans
- 1 cup onion sweet chopped
- 5 cups vegetable broth
- 1 tsp salt
- 1 tsp pepper black
- 4 tsp parsley chopped
- 4 tsp olive oil white truffle
Instructions
STEP 1: Prepare the Jerusalem artichokes.
- Start by peeling theJerusalem artichokes and cut them in small cubes of equal size, so that they will cook evenly. Keep a knob of 2 inches on the side as you will use it to make the sunchocke chips. Boil them for 15 minutes in water and a few tablespoons of lemon juice.
STEP 2: Prepare the base for your soup.
- Add some extra virgin oil to a medium sized soup pot on low heat. When the oil shimmers, add the chopped onions and cook until the onions become translucent.
STEP 3: Add the remaining ingredients.
- Once the onions are translucent, add the Jerusalem Artichoke and the vegetable broth and let it cook for a few minutes. Add the cannellini beans, salt and pepper and simmer for 20 minutes on medium heat. Let it cool down.
- STEP 4: Add the soup to a food processor or blender.
- Blend the soup until creamy. You could also use a stick immersion blender, but in this case blend it in batches.
STEP 5: Prepare the garnish and serve.
- Put some oil in a shallow pan, when the oil is hot fry some artichoke slices until they are golden brown, 3-4 minutes. Let them drain on paper towels. Chop some parsley.
- Arrange the vegetable soup in a plate, add the artichoke fries, some chopped parsley and a drizzle of white truffle oil. MANGIA and enjoy it!
Nutrition
Calories: 281kcal | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Sodium: 780mg | Potassium: 552mg | Fiber: 8g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 6mg
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