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Cream of Jerusalem artichoke soup with sage
The cream of Jerusalem artichoke soup with sage has a naturally creamy texture and is perfect for winter evenings during Christmas feasts.
Ingredients to prepare the cream of Jerusalem artichoke soup with sage
600 gr of Jerusalem artichoke
50 g of shallot
2 cloves of garlic
4 leaves of sage
5 spoonful of extra virgin olive oil
Peel the Jerusalem artichokes and dice them.
Clean the shallot and garlic, removing the germ in every clove. Then mince and sautée in a deep pan, add the sage leaves and brown the three ingredients.
Add the Jerusalem artichokes and cook for a few minutes stirring from time to time. Add some water or vegetable broth until you cover all the ingredients. Cook for about 20 minutes over medium heat. Remove from heat, add a pinch of salt and blend using a food processor.
Serve the cream of Jerusalem artichoke soup warm and garnish with toasted bread pieces or toasted seeds.
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