Jerusalem Artichoke Soup with Sour Herring

Rating: 3.8542 / 5.00 (48 Votes)

Total time: 30 min



For Jerusalem artichoke soup with sour herring Wash Jerusalem artichokes and boil in water until al dente. Then briefly rinse, peel and cut into small cubes. Sauté Jerusalem artichoke in butter and deglaze with white wine, add vegetable stock. Add spices and simmer for about 15 minutes. Remove cloves and bay leaf, add liquid cream, puree with hand blender and season with salt and pepper. Serve soup in plates. Mix whipped cream with egg yolk and pour over soup. Cook in the oven at maximum heat until au gratin. In the meantime, fry herrings with the skin side in breadcrumbs. Then cut into 3 parts, marinate with balsamic vinegar and arrange on the soup.

Preparation Tip:

This recipe was kindly provided by Hotel & Taverne am Sachsengang:

Leave a Comment