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Jerusalem Artichoke Velouté with Bacon by Cyril Lignac

A delicious Jerusalem artichoke velouté with bacon according to Cyril Lignac's recipe

Soup November December January Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 35 minutes
Energy: 330 kcal / serving

Instructions

  • 1.   Peel the Jerusalem artichokes and potatoes, cut them into pieces, rinse them, and place them in a saucepan filled with salted water so that the water covers them. Bring to a boil and let cook for about half an hour over low heat.
  • 2.   Blend the mixture until it becomes very creamy. Then add the heavy cream and mix. Taste and adjust the seasoning if necessary.
  • 3.   When serving, heat a dry skillet and quickly cook the bacon slices on both sides; once it is grilled, cut it into strips.
  • 4.   Pour the velouté into bowls or plates, drizzle with a few drops of olive oil, and place the bacon strips on top. Serve immediately.

Ingredients for servings

  • 1 kg of Jerusalem artichoke
  • 4 potatoes
  • 10 cl of liquid fresh cream
  • 6 slice of bacon

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    330 kcal
    16 %
  • Fat
    12,1 g
    17 %
  • of which saturated
    6,05 g
    30 %
  • Carbohydrates
    40,48 g
    16 %
  • of which sugar
    17,54 g
    19 %
  • Protein
    11,06 g
    22 %
  • Fibers
    5,91 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.