Jerusalem Artichoke Soup with Almonds

For the Jerusalem artichoke soup with almonds, peel the Jerusalem artichoke and onion, sauté in a pot with a little oil until the onions are translucent and pour the vegetable soup. Simmer until the Jerusalem artichokes are soft.

Add whipped cream and 2 to 3 drops of bitter almond flavoring and simmer for another 10 minutes.

Puree finely with a hand blender and season with salt and pepper. Toast the almond flakes until golden and serve with the Jerusalem artichoke soup with almonds.

Preparation Tip:

Serve the Jerusalem artichoke soup with almonds with a dollop of whipped cream.

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