Chestnut Cream Soup With Ginger & Oven Baked Jerusalem Artichoke

December 17, 2019
This rich chestnut cream soup is perfect for the holiday tables not only because they are very festive and unique but because of the good effects it has on the digestive system with all the fiber in chestnut and insulin from the Jerusalem artichokes.
Chestnut Cream Soup

Chestnut Cream Soup With Ginger & Oven Baked Jerusalem Artichoke

Recipe Type: Soups and Stews
utensils YIELDS 4-6 servings
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  • 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
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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.


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