750 gr Jerusalem artichokes, peeled and cubed
10 gr butter
1 large leek, finely sliced
2 shallots, finely chopped
1 small potato, peeled and cubed
½ dl apple-cider vinegar
1 litre of low-fat milk
Salt and pepper
100 grams hazelnut
1/2 bunch flat-leaf parsley
1-2 apples, depending on size
2 dl Skyr
2 tsp. honey
4 slices of wholemeal bread
How it’s done
Heat the oven to 150 degrees Celsius
Soup - In a large saucepan, melt the butter, add the vegetables and cook until they start to soften. Add the vinegar and let it reduce until it is almost gone, then add the milk and cook for about 30 min. Blend the soup until completely smooth, season with salt and pepper and add a little vinegar if it is too sweet.
Dressing - Bake the nuts in the oven at 150 degrees for 10 minutes. Let them cool and rub the skin off if possible, then chop them coarsely.
Rinse and pick the leaves of the parsley and roughly chop the parsley. Cut the apple(s) into small cubes, mix them with the Skyr, parsley and honey and season with salt and pepper.
Dinnertime - Serve the soup hot with a good spoonful of dressing and bread on the side.
Source: Adapted from reciepe at Idégryden (in Danish)