Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps

Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps

4.3 6 ratings

Prep. 1 h 10 min

Total 1 h 15 min

4 portions

Ingredients

Jerusalem artichokes peeled, cut in pieces (1 cm)
500 g
unsalted butter diced
25 g
whole milk
400 g
water
250 g
fine sea salt
1 ½ tsp
Parmesan cheese cut in pieces (2 cm)
50 g
truffle oil for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 929 mg

Protein 10 g

Calories 1030 kJ / 246 kcal

Fat 12 g

Fibre 2 g

Saturated Fat 7 g

Carbohydrates 25 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Calendar 2022 12 Recipes
UK and Ireland

You might also like...

Beetroot Soup with Herb Dumplings

1 h 10 min

Watercress Soup

25 min

Celeriac, Roasted Hazelnut and Truffle Soup

40 min

Houmous

13 h 30 min

Broccoli and stilton soup

30 min

Gazpacho

1 h 15 min

Beetroot Gazpacho With Horseradish Créme

1 h 40 min

Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts

13 h 25 min

Smoked Mackerel Watercress Dip

5 min

Creamy Pea Soup with Serrano Chips

30 min

Smoked Mackerel Pâté

55 min

Onion Soup

1 h