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

Nutrition per 1 portion

Calories 246 kcal / 1030 kJ
Protein 10 g
Fat 12 g
Carbohydrates 25 g
Fibre 2 g
Saturated Fat 7 g
Sodium 929 mg

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