Kale and Jerusalem artichoke soup with Västerbottensost®
Enjoy this Jerusalem artichoke soup with kale and Västerbotten cheese®. Serve with a good bread!
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saute pan
- Pot
- Stove
- Immersion blender
- Saucepan
- Hand mixer
- Wooden spoon
- Grater
- Mixing bowl
- Serving bowl
Ingredients
- 500 g Jerusalem artichokes
- 250 g kale
- 1 shallot
- 1 1/2 dl white wine
- 1 1/2 dl cream
- 7 cups vegetable stock
- 1 bay leaf
- Olive oil, for frying
- 2 dl Västerbottensost®, grated
- 0,75 dl crème fraiche
- Salt
- black pepper
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