Cream Of Jerusalem Artichoke, Fourme Cheese And Almonds

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

30 min
Ready in

1 h

Difficulty
Price

Recipe
Comments (0)

Good and healthy! The scientific evidence is unanimous: eating fruits and vegetables on a regular basis can reduce cancer risk by 20 to 30%. Whether raw, cooked or as juice, they are an indispensable part of our diet. /The Jerusalem artichoke has an almost sweet taste, not unlike an artichoke. This vegetable is turned into a velvety soup and topped with a salty piquant slice of blue-veined cheese. The almonds provide additional texture and a nice toasty flavour.

Recipe's Ingredients

½ lemon
gold leaves, for decoration
salt and freshly ground pepper
1 kg jerusalem artichoke or sunchokes

200 g fourme cheese
50 g flaked almonds
1 l milk
100 ml light cream

Recipe preparation steps
1

Carefully peel the Jerusalem artichokes and rinse them. Place them in a large saucepan, add the milk, salt lightly and cook at a simmer for 30 minutes.
2

Purée the Jerusalem artichokes in a blender, thinning gradually with the cooking liquid until you obtain a good soup-like consistency; pour through a fine strainer. Taste and correct the seasoning.
3

Whip the cream to firm peaks, season with lemon juice, salt and pepper and keep cold.
4

Trim the rind from the cheese. Cut into thin shavings (about 6 per person) and set aside on a plate until needed. Toast the almonds in a 350ºFC oven. Pour the hot soup into a tureen. Sprinkle with the cheese shavings and toasted almonds. Arrange the cold whipped cream on top in dollops to provide contrast. Decorate with the gold leaves.
Ready !