Ingredients

Preparation

1. In a saucepan, heat 1 tbsp. of butter and oil. Add the onion and fennel and cook for 2 minutes.

2. Add the concentrated tomato paste. Cook for 2 minutes, stirring constantly.

3. Add the Jerusalem artichokes. Pour in the broth, cover the saucepan, and simmer for 20 minutes.

4. Meanwhile, sauté the shrimp in a pan with the remaining butter. Set aside.

5. Using an immersion blender, puree the soup until smooth.

6. Pour in the cream, season with salt and pepper.

7. Serve the soup in shallow bowls, garnished with two shrimp per person. Serve hot with garlic croutons.

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Soups, broths

Cream of Jerusalem Artichoke with Shrimp

Name: Cream of Jerusalem Artichoke with Shrimp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 yellow onion, chopped; 100g fennel, sliced; 2 tbsp. concentrated tomato paste; 500g Jerusalem artichokes, cleaned and peeled; 1 liter vegetable broth; 8 shrimp with tails; 250ml 35% cream; white pepper, ground; 2 tbsp. butter; 1 tsp. oil

Preparation: 15 min

Cooking: 25 min

Servings: 4

This cream of Jerusalem artichoke with shrimp is a sweet and delicate soup, perfect for seafood lovers. The combination of Jerusalem artichoke with shrimp creates a smooth and pleasant texture, offering a refined touch to your table. Each bite is an authentic pleasure.