Cream of Jerusalem Artichoke, Fourme Cheese and AlmondsTheWorldWideGourmet.com
Total time: less than 15 min
Preparation and cooking time: About 1 hour
Refrigeration time: A few hours
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:107.6 kcal
Proteins:4 g
Fats:6.1 g
Carbohydrate:10.2 g
Fibers:1 g
Sugar:6.3 g
Cholesterol:18.2 mg
Sodium:79.3 mg
Calcium:65.8 mg
Energy:647 kcal
Proteins:23.9 g
Fats:36.5 g
Carbohydrate:61.3 g
Fibers:6.3 g
Sugar:37.8 g
Cholesterol:109.5 mg
Sodium:476.4 mg
Calcium:395.8 mg
SIMILAR RECIPES
Jerusalem Artichoke Soup with Sage Croutons
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
jerusalem artichoke or sunchokes
1000
ml
milk
100
ml
light cream
200
g
fourme cheese
50
g
flaked almonds
1/2
lemon
salt and freshly ground pepper
gold leaves (for decoration)
METHOD
- Carefully peel the Jerusalem artichokes and rinse them.
- Place them in a large saucepan, add the milk, salt lightly and cook at a simmer for 30 minutes.
- Purée the Jerusalem artichokes in a blender, thinning gradually with the cooking liquid until you obtain a good soup-like consistency; pour through a fine strainer.
- Taste and correct the seasoning.
- Whip the cream to firm peaks, season with lemon juice, salt and pepper and keep cold.
- Trim the rind from the cheese. Cut into thin shavings (about 6 per person) and set aside on a plate until needed.
- Toast the almonds in a 180° C (350° F) oven.
Presentation
- Pour the hot soup into a tureen.
- Sprinkle with the cheese shavings and toasted almonds.
- Arrange the cold whipped cream on top in dollops to provide contrast.
- Decorate with the gold leaves.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Good and healthy!
What is the recommended minimum daily consumption?
- 5 fruits and vegetables
- 10 fruits and vegetables
- or 15 fruits and vegetables?
Chef's notes
