Jerusalem artichoke soup with cheese shards

Jerusalem artichoke soup with cheese shards

4.5 27 ratings

Prep. 15 min

Total 1 h 10 min

4 portions

Ingredients

Cheese shards

cheddar cheese cut into pieces (3-4 cm)
90 g
Parmesan cheese cut into pieces (3-4 cm)
40 g
unsalted butter cut into pieces (3-4 cm)
90 g
plain flour
170 g
paprika plus extra to sprinkle
½ tsp
cayenne pepper
1 - 2 pinches
sea salt
1 tsp
egg
1

Jerusalem artichoke soup

garlic clove
1
Jerusalem artichokes peeled and cut into pieces (3-4 cm)
500 g
leek white part only, cut into pieces (3-4 cm)
100 g
parsnip peeled and cut into pieces (3-4 cm)
300 g
unsalted butter
50 g
Vegetable stock paste (see Tips)
1 ½ tbsp
water
900 g
apple cut into quarters
1
fresh lemon thyme leaves only
3 sprigs
lemon zest no white pith
1 tsp
lemon juice
2 tsp
pouring (whipping) cream (optional)
20 g
ground nutmeg to taste
1 - 2 tsp
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 1378.3 mg

Protein 21.8 g

Calories 2933.5 kJ / 743.5 kcal

Fat 42.4 g

Fibre 17.3 g

Saturated Fat 26.8 g

Carbohydrates 49.5 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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