Upper Partial Plate Costs

Soup of Jerusalem artichokes with toasted sage Sarde

Recipe by the excellent blog Brussels sprouts.
The Jerusalem artichokes are the roots a bit 'lumpy margheritone of those beautiful yellow often seen in the suburbs, where there is damp and along the banks streams. Licia goes crazy. They are found from time to time even in the supermarket, so I tried this soup that I loved! The propose again, with the consent of the Sigrid Cavoletto:


topinambour Ingredients 500g potatoes 2


vegetable broth 1 shallot 2 slices bread

10 sage leaves 2 cloves garlic

olive oil

Preparation
Peel the Jerusalem artichokes and potatoes and cut into pieces. Mince the shallot and cook it in a pot. Add the Jerusalem artichokes and potatoes and cook a few minutes and cover with the broth. Cook over low heat for half an hour.

Meanwhile, prepare the croutons: Remove the crusts of bread and cut the bread into cubes. In a skillet, heat 3 tablespoons oil, add garlic, peeled and crushed, then the bread and sage, cut into thin strips. Fry the croutons until they become golden, keep aside on paper towels.

When the soup is ready, pass it to the mixer, put on the fire to heat (add a little broth if the soup is too thick). Pour the soup into bowls and add the croutons and sage.