Finn-Erik Cooks - Jerusalem artichoke noodle soup

Recipe below video

Soup for two persons:
500 grams of Jerusalem artichoke
1 shallot  
1 clove of garlic
1 orange
1 dl of white wine
1 table spoon of "Røros Rømme" (propper sour cream)
2 dl of light chicken stock (not to much flavour)
A handfull of pistachio nuts
Some chive
​Glass noodles
Soy Sauce
Smoked sea salt
Ground pepper
Olive oil
​Chili powder
​Apple cider vinagre

Since the skin of the Jerusalem artichoke is quite thin, just wash it properly using a brush.

Roughly chop.

Roast with some olive oil in the oven. Use high heat; short time. 
250 degrees Celius and the grill function will do the trick in 5-10 minutes.
​The roasted character will play a key role in the finished soup. 

Finely chop shallot and garlic.

​Splash some olive oil in a casserole and add shallot and garlic. Fry and stir for a couple of minutes.
When it has a good shine to it, add a splash of vinagre, white wine and chicken stock.
In with ground pepper, smoked sea salt, a pinch of chili powder and, a splash of soy sauce.

Add the roasted Jerusalem artichokes and 2 dl of cold water. 

Boil for 20-25 minutes.

Crush some pistachios and make orange filets, by slicing the boats between the skinns.

​Chop some chives.

When cooking is done, run smooth with a hand blender and add a table spoon of sour cream.

This dish is very tasty, but very light. So serve with newly baked bread and butter; or like I do - make it into a noodle dish.

I use glass noodles for this preparation. These noodles are made from Mung beans and are transparent.

Plate the dish with noodles in the bottom, then add soup and garnish. Enjoy!