Fresh from the fields.

Recipes from the Behr Kitchen

Jerusalem Artichoke Soup with Curry
Ingredients for 2 people
500 g Jerusalem artichokes
300 ml chicken or beef stock
2 tbsp sweet cream
2 tsp lemon juice
Enough curry to taste
Chilli powder
If desired: Balsamic vinegar cream as decoration

Peel the Jerusalem artichokes, cut into pieces and boil in salted water. When they are almost cooked, drain the boiling water and replace it with hot stock. Next allow it to continue simmering until the Jerusalem artichokes are tender. Add the cream and the lemon juice, season with the curry, salt and chilli powder and purée. If the soup is too thick, simply thin it with stock or water.
Preparation time
0 Min.