Directions:
- Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
- Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
- Next pour in the stock and milk. Cover again and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Add half the heavy cream and season soup with salt and pepper. Reheat gently.
- Lightly whip the remaining heavy cream and the saffron powder together.
- Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
- Garnish the soup with fresh chives.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.27 Kcal (2530 kJ) | ||
| Calories from fat | 352.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.14g | 60% | |
|---|---|---|---|
| Cholesterol | 108.49mg | 36% | |
| Sodium | 883.51mg | 37% | |
| Potassium | 814.86mg | 17% | |
| Total Carbs | 51.99g | 17% | |
| Sugars | 21.64g | 87% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 14.42g | 29% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 94.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 128.22 Kcal (537 kJ) | ||
| Calories from fat | 74.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 60% | |
|---|---|---|---|
| Cholesterol | 23.02mg | 36% | |
| Sodium | 187.47mg | 37% | |
| Potassium | 172.9mg | 17% | |
| Total Carbs | 11.03g | 17% | |
| Sugars | 4.59g | 87% | |
| Dietary Fiber | 0.76g | 14% | |
| Protein | 3.06g | 29% | |
| Vitamin C | 1.4mg | 11% | |
| Iron | 0.7mg | 19% | |
| Calcium | 20.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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