Elevate Your Holiday Gatherings with Creamy Jerusalem Artichoke Soup

As the festive season approaches, many hosts seek to impress their guests with elegant culinary offerings. One standout dish is the creamy Jerusalem artichoke soup paired with nutty Le Gruyère AOP, served in chic shot glasses. This delightful starter is not only easy to prepare, but it also adds a touch of luxury to any holiday gathering, whether it's a glögg mingle or a New Year's Eve celebration. The Eisenman sisters suggest that this creamy soup complements the spicy notes of glögg beautifully, making it a sophisticated hors d'oeuvre. The addition of a crispy Gruyère-gratinated rye cracker elevates the presentation, bringing a festive flair to the table. **Recipe: Creamy Jerusalem Artichoke Soup with Gruyère-Gratinated Rye Cracker** *Yields approximately 12 small glasses (about 7 dl each)* **Ingredients:** *For the Soup:* - 1 shallot - 300 g Jerusalem artichokes - 1 garlic clove - 1 tbsp olive oil - 3 dl chicken or vegetable broth - 1 dl crème fraîche - ½ dl (about 15 g) grated Le Gruyère AOP Réserve - Salt to taste *For the Gruyère-Gratinated Rye Cracker:* - 12 rye crackers - ½ dl (about 15 g) grated Le Gruyère AOP Réserve *Garnish:* - Freshly ground black pepper **Instructions:** 1. Begin by peeling the Jerusalem artichokes and cutting them into smaller pieces. Finely chop the shallot. 2. In a saucepan, sauté the shallot in olive oil for a few minutes until it becomes glossy. Add the pressed garlic and fry for another minute. 3. Pour in the broth and add the Jerusalem artichokes. Bring to a simmer, cover, and cook for about 15 minutes or until the artichokes are tender. 4. Stir in the grated cheese and blend the mixture until smooth. 5. Incorporate the crème fraîche and gently reheat the soup. If desired, thin it with additional broth and season with salt to taste. 6. For the Gruyère-gratinated rye cracker, preheat the oven to 200 degrees Celsius on the broil function. Place the rye crackers on a baking sheet and top with cheese. Broil in the center of the oven for 2-3 minutes until the cheese is melted and bubbly. 7. Pour the soup into small glasses, sprinkle with freshly ground black pepper, and serve with the gratinated rye crackers. Imagine the inviting aroma wafting from your kitchen as you prepare this delicious soup, which promises a warm and luxurious taste experience. Did you know that producing a 35 kg block of Le Gruyère AOP cheese requires around 400 liters of unpasteurized milk? Each bite of this cheese reflects a tradition of excellence, as it is crafted in western Switzerland with methods preserved over centuries, using unpasteurized cow's milk sourced from grass and hay-fed cows, free from colorants and preservatives. This holiday season, impress your guests with a delightful culinary experience that encompasses warmth, flavor, and sophistication with this creamy Jerusalem artichoke soup. For more delicious recipes, visit the Eisenman sisters' culinary adventures. Related Sources: • Source 1 • Source 2