Ingredients
Preparation
1. Cut the Jerusalem artichokes into pieces. Set aside.
2. In a saucepan, heat the butter and oil. Add the onions and celery and cook for 2 minutes.
3. Add the Jerusalem artichokes. Pour in the vegetable broth, cover and simmer for 20 minutes.
4. Add the sage, cover the saucepan and let it infuse off the heat for 5 minutes.
5. Remove the sage and pour in the cream. Season with salt and pepper. Mix.
6. Using an immersion blender, reduce the soup to a velouté.
7. Serve in a deep plate and garnish with a fresh sage leaf and Hawaiian salt.
Velouté of Jerusalem artichoke, sage and Hawaiian salt
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The Velouté of Jerusalem artichoke, sage and Hawaiian salt combines the sweetness of the Jerusalem artichoke with the herbal flavor of sage. Enhanced by Hawaiian salt, this velouté offers a gourmet experience with each spoonful. It’s a perfect appetizer to surprise your guests with an original creation that warms up. Its subtle flavor and creamy texture make it an essential dish.
