Jerusalem artichoke cream soup from the pressure cooker
Time
Preparation time: 10 min.
Cooking or baking time: 10 min.
Rest period: 10 min.
Total preparation time: 30 min.
Creamy Jerusalem artichoke Cream soup prepared in a pressure cooker.
ingredients
- 4 large Jerusalem artichokes (about 500 g)
- 3 toes of garlic
- 125 ml whipped cream
- 400 ml of water
- 1 soup cubes / bouillon cubes
- pepper
- ground caraway
- salt
- Sunflower oil
- thyme
preparation
- The tambourine is peeled with a peeler or knife and the garlic is skinned.
- Cut into large cubes and fry in oil until the smell of roasting rises.
- Beat with whipped cream, water. Anyone who has cleared vegetable soup, takes this instead of the water.
- Season with soup powder, salt, pepper, cumin and bring to a boil. For this I turn up the highest step on the stove.
- Only when everything is boiling, I close the lid of the pressure cooker. Then I reduce the temperature, so that only the green part of the valve can be seen.
- After about 10 minutes, the temperature on the stove completely turned off and the pot but leave on the hot plate and let cool alone.
- Then mix everything with a hand blender. Only then did I give the thyme to the soup and let it go a bit.
- For serving, I have a shot of argan oil done in the soup. If you like, you can leave it out or try another cooking oil.
Herbs, whether from the freezer or fresh, are of course also a good fit here. Anyone who needs a soup must take baking peas or make Brotcroutons from stale bread.
We like to eat this soup in the evening but also for the first hunger she is always welcome.
In the pressure cooker, this soup is especially fine! In the past, I always cooked this soup in a normal saucepan with a lid on it. However, that takes about 30 minutes, until even the fibers are completely overcooked. This time I cooked the soup with the Fissler Vitavit Comfort pressure cooker and was very surprised by its very creamy consistency. So creamy and fine I had not been able to get it (for lack of patience) in the past.
I have set many Jerusalem artichokes in recent years. Anyone who knows them knows that they can multiply greatly if the conditions are good for them. Therefore, I give away a lot of them and of course use them myself in the kitchen. My favorite dishes from Jerusalem artichoke include Jerusalem artichoke pure cream soup or cream soup mixed with other roots, for example. Celery, potatoes, parsnips.
The chips from the oven from this great tuber I can recommend to anyone. My husband even says they taste better than the Kellys! And that may mean something.
PS: The Jerusalem artichoke is said to be beneficial for diabetics, as it increases the blood sugar only very slowly. It lasts for a long time and tastes sweet. You can also eat them raw or squeeze juice from them. However, the effect of this tuber should not be underestimated. Those who have never tasted it should start on their days off or mix it with other vegetables, e.g. make colorful fried vegetables out of it.
It is also very liver active. It is also called the Earth Artichoke. It comes from an Indian tribe called Topi Indians.
Info about the pressure cooker:
I got this pressure cooker for testing. It is now my second Fissler pressure cooker and a third "no-name pressure cooker" from the discounter I had in my early days sometimes. The handling is not alien to me.
This pot has a safety cam built into the pot. This prevents the pressure from rising too high if the pot is not properly closed.
In the instructions for use, there are numerous examples of cooking times and levels that can be used to apply the food in question. I think it's great that you can even cook in a pressure cooker. I did not know that. In the instructions you can also read about the sterilization of baby bottles. You can even cook two different foods in the pot with the appropriate use. z. B. vegetables below / fish above in use. That is practical!
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