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Kale and Jerusalem artichoke soup with Västerbottensost®

Enjoy this Jerusalem artichoke soup with kale and Västerbotten cheese®. Serve with a good bread!

Ingredients

500 g Jerusalem artichokes
250 g kale
1 shallot
1.5 dl white wine
1.5 dl cream
7 cups vegetable stock
1 bay leaf
Olive oil, for frying
2 dl Västerbottensost®, grated
0,75 dl crème fraiche
Salt
Salt and black pepper

HOW TO DO IT

50 MIN

Kale and Jerusalem artichoke soup with Västerbottensost®

Soup: Peel and cut the Jerusalem artichokes into smaller pieces.
Peel and finely chop the onion.
Sauté the onion, without giving it color, in a pan with a little olive oil along with the Jerusalem artichokes.
Add the kale and sauté for a few more minutes.
Pour in broth, white wine and bay leaves and leave to simmer for about 20 minutes.
Add cream and season to taste with salt and pepper.
Lift out the bay leaves and then mix everything into a smooth soup.
Cheese crème: Boil all the ingredients, stirring until the cheese is melted.
Cool down the crème.
A quick variant is to whisk everything hard with an electric whisk.
Serve with a dollop of cheese crème and top with grated Västerbotten cheese.

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