This is my favourite soup! And I always make a lot of it, normally I have a sandwich with it. But I didn’t have that at home..
Recipe for 3-4 persons
INGREDIENTS
8 Jerusalem Artichokes, about 500 grams (1,1 pounds or 17,6 oz)
2-3 shallots
3 dl of vegetable stock (1,3 cup)
2,5 dl of cream (1 cup)
INSTRUCTIONS
Peel the Jerusalem artichokes, and cut into pieces.
Peel and slice the shallots.
Then you sweat them.
When that is done throw it all into your mixer. Swish!!
Add the cream, and let it all simmer for some minutes.
Dinner is ready!
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Recipe and photo by Malin Nordblom
Fab Foodie Swede
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Danyel Couet’s Allegrine in Stockholm is a “french” restaurant with a Swedish touch. The name comes from Danyel’s grand mother. And she was a the one that got Danyel interested of food. The interior is spot on perfect. It has a relaxed vibe, but jet everything is just right.
I have been to Wagamama in several country’s and I think it is a great lunch place.