English
Cream of Jerusalem artichoke soup & Crémant Grand Prestige
5 minutes
Cheap
Easy
To warm up the atmosphere and arouse the curiosity of your guests with a forgotten vegetable, let yourself be tempted by this sweet and refined Jerusalem artichoke soup... The recipe is signed by the Chef Emmanuel Stemper for Bestheim.
All too often put aside, Jerusalem artichoke is an old vegetable with a slight artichoke taste. During the Second World War, it even replaced potatoes. Since then, it has been somewhat forgotten and that's a shame... because you'll see, your guests will love this original velouté with its delicate flavor.
CLICK HERE TO DOWNLOAD THE RECIPE
Daring food and wine pairing : The Crémant d'Alsace Grand Prestige
The flagship of Bestheim, the Crémant d'Alsace Grand Prestige is dressed in an elegant light yellow color with a very fine foam. Its complex, fine and open nose offers a wide range of aromas. We find notes of raspberry, brioche bread and white flowers. A real firework ! The mouth, full and fat, presents a nice aromatic persistence with raspberry and dried fruit connotations. This refined and structured cuvée displays a beautiful vivacity which testifies to the know-how of the house.
Enjoy your meal!
Ingredients
Preparation:
-
Cooking of the taupinambours
Cook the Jerusalem artichokes in salted water. Once cooked, cool them down and peel them. -
Preparation of the soup
Blend the Jerusalem artichokes, add the cream, milk and salt. Blend until you obtain a velvety consistency.
You can add milk, cream or water depending on the desired texture -
The Chef's tip!
Serve in bowls and pour a few drops of truffle oil per bowl.
We were just talking about that!
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