Parsnip and Jerusalem Artichoke soup with wild Mushrooms

Parsnip Jerusalem artichoke soup with wild mushrooms

Wrapping up a tasty Jerusalem artichoke soup yourself does not have to take so much effort, and is ideal for discovering Jerusalem artichokes.

Ingredients for Parsnip and Jerusalem Artichoke Soup with wild Mushrooms:

serves 4:

For the soup:

2 lb -900 gram Jerusalem artichoke, peeled and cubed

2 parsnips, peeled and cubed

27 fl.oz - 800 ml chicken stock

7 fl.oz. - 200 ml of dry white wine

2 cloves of garlic

2 shallots

2 oz. - 55 grams of butter

Optional: truffle oil

For the topping:

1 parsnip or ¼ celeriac (in small cubes)

1 lb - 450 g wild mushroom mix (in pieces)

few sprigs of fresh thyme

1 clove of garlic

2 oz. - 55 grams of butter

How to make Parsnip and Jerusalem Artichoke Soup with wild Mushrooms:

Start by chopping the garlic and shallots.

Cut a few thin slices of the parsnip and fry them in a pan with some butter. Set aside for the garnish

Melt the butter gently and braise garlic and shallots.

Add parsnip and Jerusalem artichoke and quench with wine.

Turn up the heat until it boils gently and the alcohol can evaporate.

Then reduce the heat to low and add the stock.

When the vegetables are cooked (taste, it will be approx. 30 minutes), remove from the heat and puree with a hand blender.

Season with salt and pepper.

For the topping, melt the butter in the pan and add the parsnip or celeriac cubes, along with the wild mushrooms, garlic and thyme.

Let it simmer gently, stir regularly.

Season with salt and pepper.

Pour the soup into a nice bowl with a spoonful of mushroom mix on top.

Blissful with a few drops of truffle oil and, to top it off, something "crispy" should not be missing.

Garnish with the delicious crispy parsnip chips.