This soup is a nice starter or side dish for Christmas, especially if you serve it in glasses.
This is a starter for 10 to 12 people.
Ingredients
- 500 grams of Jerusalem artichokes
- 720 ml chicken stock
- 600 ml almond milk (unsweetened)
- 4 tablespoons salted butter, cubed (Kerrygold)
- 30 grams of pine nuts
- Sea salt
This is how you make it:
Peel the Jerusalem artichokes with a peeler (or a knife) and cut them into equal pieces. Place them in a pan, pour in the chicken stock and bring to the boil. Cook the Jerusalem artichokes over medium to high heat for about 25 minutes.
Check with a knife whether the Jerusalem artichokes are done. Also important: the soup must have reduced considerably, until you have about 6 tablespoons (or 120 ml) of liquid left. If this is not yet the case, temporarily remove the Jerusalem artichokes from the soup and let the soup reduce further to the desired thickness.
Add half of the almond milk to the Jerusalem artichokes and the liquid and puree until completely smooth. Then add the rest of the almond milk and puree until smooth again. Taste and season with additional salt if necessary. Keep the soup warm until you are ready to use it. Meanwhile, roast the pine nuts in a dry frying pan until golden brown.
Make the brown butter. Melt the butter in a small saucepan over medium heat. At a certain point you will see bubbles forming: that is the moisture from the butter that evaporates. Wait a little longer and move the pan around until you smell a nutty aroma and the butter turns golden brown. You will also see brown particles forming at the bottom of the pan. Quickly pour the brown butter into a bowl (do not let it become too brown, because it will continue to cook) and store until use.
Heat the soup while stirring constantly with a whisk until it comes to a boil. Divide the soup among small glasses or bowls and drizzle some brown butter over it with a spoon. Finish with the pine nuts.