Description
On the market there are varieties of Jerusalem artichoke with almost smooth tubers - easy to clean-to clean. Trying to introduce it into the family menu in different forms. Salads of grated - very simple. Soups - mashed. Surprise resistant and quite strong flavor of sunflower oil. But quite appropriate.
Ingredients
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Beans
1 коф.ч. = 85 г
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Jerusalem artichoke
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Onion
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Pepper
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Salt
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The mixture of peppers
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Thyme
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Greens
Cooking
Soak the beans for 6-8 hours, when night. In the morning add beans to Jerusalem artichokes, peeled and cut into chunks of arbitrary shape, and the onions. Cook over low heat until the vegetables soften.
Jerusalem artichokes can be not clean, just wash with a brush. But my bought a week ago and presentation is lost. And mashed potatoes will be lighter. Now, if beans were a color...
Bake peppers in the oven or aerogrill. Clean it from the skin and seeds, cut into medium-sized pieces.
Cooked with vegetables beans grind right in the pot immersion blender. Add the chopped roasted pepper, salt, pepper and thyme - fresh or dry. Stir and let stew under the lid for about 10 minutes.
Soup served with rye croutons, garnished with parsley and thin rings of hot peppers (not quite rings and moderately spicy...). Option: roasted pepper grind together with beans. One step less, then a little faster.
Very nice and suddenly you can decorate the bean soups (especially puréed, not the most presentable) not only greens, onion rings and Chile, but also of flowers - thyme "friends" with the beans in all forms.
Another version of the flow: with grated Parmesan or crumbled feta cheese. (the color of the soup through pepper. It's not pumpkin!)
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