YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 500g chestnut puree
- 200ml rice cream
- 5-6 dl rice milk
- 1/2 (only the white part) leek, white part sliced
- 3 handful Jerusalem artichokes
- 5-6 tbs maple syrup
- 2-3 tbs grated ginger
- 1 pinch nutmeg
- 6-8 tbsp sunflower oil
- 2 tbsp vegan butter
- 1 tbsp sugar
- to taste salt, pepper
- 500g chestnut puree
- 200ml rice cream
- 5-6 dl rice milk
- 1/2 (only the white part) leek, white part sliced
- 3 handful Jerusalem artichokes
- 5-6 tbs maple syrup
- 2-3 tbs grated ginger
- 1 pinch nutmeg
- 6-8 tbsp sunflower oil
- 2 tbsp vegan butter
- 1 tbsp sugar
- to taste salt, pepper
Directions
1. Preheat the over to 180°Celsius.
2. Meanwhile clean the Jerusalem artichokes in water, don’t peel or slice them up, keep them as they are. Put them in a fireproof bowl, mix them with the sugar, a splash of oil and a dash of salt and bake them in the oven for about 30-40 minutes until they become creamy in the inside but crispy outside.
3. While they are baking prepare the soup. In a pan melt the vegan butter with a little oil and sauté the sliced leek for a few minutes. Add ginger, nutmeg and maple syrup. Cook for about 2 more minutes.
4. Add the rice cream and the chestnut puree, bring it to a boil and you’ll see that the chestnut puree starts to thicken. Add some rice milk to it with some salt. Cook until chestnut puree melts. Then using a hand blender make a smooth soup.
5. When the artichokes are ready, remove them from the oven, slice them up depending on size you can cut them into halves or and in a large pan, over the leftover oil fry them until they become golden. Season with a little salt and freshly ground pepper.
6. Place the artichokes on plates and and cover them with the soup for each person.
