Jerusalem artichoke soup with Isterband Crisp


Peal the Jerusalem artichokes and divide them into smaller pieces. Chop the onion finely. Fry the finely chopped onion and artichokes in a large saucepan with the butter for a minute. Pour in the white wine and simmer for a few minutes until the alcohol has evaporated. Pour in the cream, milk and water and let it cook for approx. 15 minutes or until jordärtskockorna has become soft. Season with salt and pepper and mix it then smooth. If necessary thicken the soup.

Isterband Crisp

Scrape the sausage and crumble it. Fry on low heat, stirring continuously until it has become dry and crisp.
for the soup:

Jerusalem artichoke 1 kg
1. small onion
0.5 liters of cream
0.5 liters of milk
0.5 liters of water
50g butter
Black Pepper
0,2 liters of white wine

to isterband crisp:

2. Isterband

The recipe is from:
Wiredaholm Golf & Konferens
578 92 Aneby
[email protected]

Restaurants & Inns 
Facebook Instagram Google Maps