How to make a jerusalem artichoke soup with smoked salmon

Lightly soften the leek.

Peel and chop the artichokes.

Peel and dice the shallots.

Soften the artichokes and the shallots in some olive oil. The pieces should not get brown!

Add the wine and let it soak in.

Once the fluid is gone..

..add the broth. Boil for 15 minutes or until the artichokes are soft.

While the soup is boiling, prep the salmon.

Slice it and mix it with the leek..

..and the chopped dill.

Mix and set aside.

Once the artichokes have the right texture, add the cream.

Remove from the heat. Use a hand mixer to blend the soup.

Season with white pepper. Salt isn't necessary since the salmon is salty enough. If the soup is too thick add more broth.

Add the salmon mix to preferably hot plates.

Pour the soup over the salmon. It's like a treasure: you cannot see it's there but it goes so well with the rest of the flavors!

Drizzle some olive oil on top. Serve with bread. You're in for a treat!


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