Creamy Jerusalem Artichoke Soup with Hazelnut Spinach Pesto
Soup
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
Delicious creamy Jerusalem artichoke soup with a fresh hazelnut spinach pesto. A perfect starter or main course for cold days.
Ingredients (16 ingredients)
-
50 g Hazelnuts
-
1 Stück Organic Lemon
-
1 EL Hazelnut oil
-
4 EL Olive oil
-
40 g Baby spinach
-
10 g Tarragon
-
1 TL light Balsamic vinegar
-
1 Prise Piment d'Espelette
-
2 Stück Shallots
-
1 Stange Leek
-
2 Zehe Garlic
-
1.2 kg Jerusalem artichoke
-
500 ml Milk
-
700 ml Vegetable stock
-
nach Geschmack Sea salt
-
nach Geschmack Pepper
Preparation (10 steps)
Roast and prepare hazelnuts
Roast 50 g hazelnuts in a preheated oven until fragrant. Set aside some hazelnuts for garnish. Let the remaining hazelnuts cool.
Zest lemon
Zest 1 organic lemon and set aside.
Prepare pesto
Put the cooled, roasted hazelnuts, the lemon zest, 1 tbsp hazelnut oil, 2 tbsp olive oil, 40 g baby spinach, 10 g tarragon, 1 tsp light balsamic vinegar and 1 pinch of Piment d'Espelette into the mixing bowl and process into a pesto for 20 sec./level 8. If necessary, push down with the spatula and mix again.
Prepare shallots, leek and garlic
Peel 2 shallots and cut into strips. Clean, wash and cut 1 stalk of leek into rings. Peel and chop 2 cloves of garlic.
Prepare Jerusalem artichoke
Peel and slice 1.2 kg Jerusalem artichoke.
Sauté vegetables
Put 2 tbsp olive oil in the mixing bowl, add shallots, leek and garlic and sauté for 3 min./120°C/level 1.
Sauté Jerusalem artichoke
Add the Jerusalem artichoke slices to the mixing bowl and sauté for 5 min./120°C/level 1, stirring occasionally. Use a spatula to mix everything.
Cook soup
Pour 500 ml milk and 700 ml vegetable stock into the mixing bowl, season with sea salt and pepper and simmer for 20 min./100°C/level 1.
Puree soup
Puree the soup finely for 40 sec./level 10. If necessary, dilute with additional vegetable stock and briefly stir again on level 4.
Arrange
Pour the soup into bowls, garnish with a dollop of hazelnut spinach pesto, the roasted hazelnuts and a few drops of olive oil and serve.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Allergens
- Nuts
- Milk
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Hokkaido-Kürbis Suppe
Suppe
Cremige Pastinaken-Kartoffel-Suppe
Suppe
Beetroot Cream Soup with Caramelized Hazelnuts
Soup
Kürbiscremesuppe
Suppe
Steirische Kürbiscremesuppe
Suppe
Steckrübenpüree
Suppe
Cremige Kürbissuppe mit Muskat
Suppe
Cremige Grünkernmehsuppe
Suppe