Jerusalem Artichoke Soup With Burnt Pear And Walnut Recipe

Cooking Directions

• STEP 1.Start by peeling and chopping the Jerusalem artichokes into small pieces.
• STEP 2.In a large pot, heat some olive oil and sauté the onions and garlic until they are soft and translucent.
• STEP 3.Add the chopped Jerusalem artichokes to the pot and cook for a few minutes until they start to soften.
• STEP 4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until the Jerusalem artichokes are tender.
• STEP 5.Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
• STEP 6.In a separate pan, heat some butter and add the sliced pears. Cook them over medium heat until they are caramelized and slightly burnt.
• STEP 7.To serve, ladle the soup into bowls and top with the burnt pears and crushed walnuts. Enjoy!

Cooking Tips

• Be careful when blending hot soup in a regular blender. Allow it to cool slightly before blending and blend in batches if necessary.
• If you don't have Jerusalem artichokes, you can substitute them with regular artichokes or potatoes.
• For an extra creamy texture, you can add a splash of heavy cream or coconut milk to the soup before blending.

Storage and Serving

• This Jerusalem artichoke soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup in a pot over medium heat until warmed through.
• Serve the soup as a starter or a main dish with crusty bread on the side.