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Jerusalem artichoke soup with crispy ham cubes

Jerusalem artichoke soup with crispy ham cubes

Preparation time:
20 min
Difficulty level:

Nutritional values:

21 g
25 g
34 g


Carrots, carrots (fresh)Carrots, carrots (fresh)¾ (40 g)
Leeks, leeks (fresh)Leeks, leeks (fresh)⅜ (75 g)
Celeriac (fresh)Celeriac (fresh) 60 g
Onion (fresh)Onion (fresh)¼ (25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Teaspoon
NutmegNutmeg 1 Pinch(s)
Bacon cubes, smoked bacon (cubes, smoked)Bacon cubes, smoked bacon (cubes, smoked) 50 g
Vegetable brothVegetable broth 200 ml
Rapeseed oilRapeseed oil ½ Teaspoon
Jerusalem artichokeJerusalem artichoke 200 g
Cooking cream (15% fat)Cooking cream (15% fat) 75 ml


Step 1:
Peel and finely dice the onion. Peel the Jerusalem artichoke, carrots and celeriac well and dice them as well. Halve the leek, cut very thoroughly, remove the root end and cut into fine halves.
Step 2:
Heat the rapeseed oil in a large saucepan and sauté all the vegetable cubes in it over medium heat for about 3 min. Deglaze with about 100ml of vegetable stock and cook covered over low heat for about 18 minutes.
Step 3:
Finally, add the remaining vegetable broth, as well as the cooking cream and finely puree everything with a blender. Keep the soup warm for a short time and fry the bacon cubes in a coated pan without fat until crispy. Then fold these into the soup and serve. Top with the chopped parsley and enjoy.

Macronutrient distribution:

The recipe Jerusalem artichoke soup with crispy ham cubes is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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