Jordskokksuppe med spekeskinke
Added by Kari Holm
60 min
Jerusalem artichoke is a traditional Nordic root vegetable with a mild, nutty flavor that makes a wonderful velvety soup. Topped with crispy fried artichoke chips, pumpkin seeds, and thin slices of Norwegian cured ham. A great autumn or winter starter.
Servings
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Ingredients
550 gjerusalem artichokes
2 tspvinegar, 7%
2 dlheavy cream
1 tspsalt
0.5 tsppepper
1 tbsplemon juice
2 tbspoilfor frying
4 tbspflat-leaf parsleyfinely chopped
30 gpumpkin seeds
100 gcured hamthinly sliced
Instructions
1
Peel the Jerusalem artichokes and place them in a bowl of cold water with 2 tsp vinegar to prevent browning. Reserve a couple of artichokes and place the rest in a pot.
2
Pour in 1 dl cream and add enough water to barely cover the artichokes. Simmer until completely tender.
3
Drain most of the cooking liquid into a bowl and reserve it. Blend the artichokes with an immersion blender or in a food processor until smooth. Thin with the reserved cooking liquid to your desired soup consistency.
4
Add the remaining cream and bring back to a simmer. Season with salt, pepper, and a few drops of lemon juice.
5
Slice the reserved artichokes thinly and pat dry with paper towels. Heat the oil in a skillet and fry the slices until crisp and golden, about 3-4 minutes. Drain on paper towels and sprinkle with salt.
6
Ladle the soup into four deep bowls and top with the fried artichoke chips, chopped parsley, and pumpkin seeds.
7
Serve with thin slices of cured ham on the side.
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