Yam Soup

Yam Soup

by Ünal Güler

Journal Soup Ingredients

2 tablespoons of olive oil
1 potato
½ carrot
500 gr. Jerusalem artichoke
Salt
White pepper
1 teaspoon of ground garlic
½ teaspoon of ground ginger
1 stick of cinnamon
7 glasses of water
4 – 5 tablespoons of cream

Topping Ingredients

2 pinches of dill

Put your pan on the stove and add olive oil and heat it.
Diced potato and carrot sliced ​​in obliquely Add and sauté.
Add the coarsely chopped Jerusalem artichokes and continue sautéing.
Add salt, white pepper, ground garlic, powdered ginger and cinnamon stick and mix.
Add water and when it boils, medium Cook over the fire until the vegetables soften.
Take the cinnamon stick from your cooked vegetables and puree them with a hand blender.
Add the cream and mix.
Finally, add the finely chopped dill and mix.
Divide your cooked soup into bowls and serve hot.

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