- Peel the Jerusalem artichokes and cut into smaller pieces. Peel and finely chop the shallot.
- Sauté the shallot in olive oil for a few minutes until soft. Add the garlic and cook for another minute.
- Add the stock and Jerusalem artichokes. Simmer, covered, for about 15 minutes or until the artichokes are soft.
- Stir in the cheese and blend the soup until smooth.
- Stir in the crème fraîche and reheat the soup. Add more stock if desired. Season to taste with salt.
- Gruyère Rye Crisp: Preheat the oven to 200°C using the grill/broil function.
- Place 12 rye crisps on a baking sheet and top each with the grated cheese.
- Broil in the oven for 2–3 minutes, until the cheese melts.
- Serve the soup in small glasses, sprinkle with black pepper and serve with the rye crisps.
This hors d’oeuvre is perfect for a Christmas gathering – or why not as an elegant appetizer on New Year’s Eve? Creamy Jerusalem artichoke soup infused with nutty Gruyère delivers a warm, luxurious flavor experience. The artichokes’ delicate sweetness harmonizes beautifully with the savory depth of the cheese, making it a wonderful match for the spiced notes of mulled wine or a glass of champagne. Top with crispy Gruyère rye crisps for an extra festive touch.
– Systrarna Eisenman
| Jerusalem Artichoke Soup approx. 12 small glasses (about 7 dl/700 ml) |
|
|---|---|
| 300 g | Jerusalem artichokes |
| 1 | shallot |
| 1 tbsp | olive oil |
| 1 | garlic clove, minced |
| 3 dl | chicken or vegetable stock |
| 1/2 dl (about 15 g) | grated Le Gruyère AOP |
| 1 dl | crème fraîche |
| salt | |
| Gruyère-Topped Rye Crisps | |
|---|---|
| 12 | rye crisps |
| 1/2 dl (about 15 g) | grated Le Gruyère AOP |
| For garnishing | |
|---|---|
| freshly ground black pepper |
