Jerusalem artichoke and chestnut soup {vegan – sans gluten}
Vous pensiez que je n’allais pas vous proposer mes traditionnelles recette de Noël…? Comme on ne déroge pas à une tradition (it makes 5 ans que je fais ça, on peut appeler ça une tradition non ?!), me voilà avec un menu de fête rien que pour vous ! Cette année on plonge dans l’ambiance chaude et traditionnelle de Noël avec une table de fête rouge et verte et des plats tout en réconfort ! On commence donc avec cette entrée de Noël, un velouté de topinambours et châtaignes, le genre de petit plat tout simple à réaliser mais tellement bon et doux, in short, real happiness !
A simple recipe that doesn't need more to amaze,
because it is not because we're going to ruin in ingredients that we will make the best dish, As we say the simplest things are the best ! So no need to empty your accounts, The period is already quite expensive like that, This little economical recipe is perfect for starting your festive meal ! We tend to forget the Jerusalem artichoke, But its subtle little taste of artichoke and truffle will not leave you indifferent and as much to tell you that with the chestnut, It's the perfect combo ! I find you very quickly for an idea of a dish without a headache, Because Christmas is enjoying others and not spending all his time in the kitchen ! Good recipe !
Jerusalem artichoke and chestnut soup {vegan – sans gluten}
POUR 4 PEOPLE
- 400 g of Jerusalem artichokes
- 150 g cooked chestnuts
- 15 cl of vegetable cream (here soy)
- 30 cl of vegetable broth
- you sell
- Small sage leaves
- Peel and cook the Jerusalem artichokes in steam during 20 minutes.
- Add the cooked chestnuts at the end of cooking to warm them.
- Mix the chestnuts together (keep it 4 for service) With the Jerusalem artichokes and adding the cream and the broth to obtain a creamy consistency.
- Rectify the seasoning and serve by crushing a chestnut over it, by adding a few drops of creams and a few small sage leaves.
