Jerusalem artichoke cream soup
Description
Hearty and aromatic soup. An exquisite European dish—Jerusalem artichoke cream soup. Be sure to try it; all my family members were absolutely delighted. The soup is very delicate, dietary, yet quite filling.
Instructions
- 1
Step 1
1. Rinse the chicken breast under water, remove the skin, and place it in a pot with water. Bring to a medium heat and simmer.
- 2
Step 2
2. Jerusalem artichoke needs to be thoroughly rinsed under water, peeled, and cut into cubes of any size. Pour water into a separate bowl and squeeze lemon juice into it. Place the Jerusalem artichoke into the bowl to prevent it from turning black.
- 3
Step 3
3. Peel the onion. Slice it into half-rings or small cubes, whichever you prefer. Wash the carrot, peel it, and grate coarsely. Wash the apple thoroughly, peel it with a knife, and chop it. Peel the garlic cloves and slice them into pieces of any size. Pour a little vegetable (olive) oil into a deep frying pan and place it over medium heat. Add all the ingredients to the pan and sauté for about 5–7 minutes, stirring constantly.
- 4
Step 4
4. Remove the salsify from the water and add it to the other vegetables to sauté. Add paprika, mixed peppers, and season with salt. Sauté for about 10–13 minutes, stirring occasionally. Pour in the chicken broth so the vegetables can simmer. Cook for 7–10 minutes over low heat.
- 5
Step 5
5. Pour the finished contents of the skillet into a blender and use it to blend everything into a smooth mixture. Add the cream and mix well. Pour the entire mixture back into a deep skillet or saucepan and bring to a boil.
- 6
Step 6
6. After boiling, turn off the heat. Stir everything thoroughly once again. The Jerusalem artichoke cream soup is ready. Pour the soup into bowls and sprinkle with chicken on top.