![Jerusalem artichoke soup with cheese shards Jerusalem artichoke soup with cheese shards](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/C9277E57-CC54-42AF-AC98-1377CAC73EDE/Derivates/D60D8B16-2D0B-4299-B24F-081C97C51C33.jpg)
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Ingredients
Cheese shards
- 90 g cheddar cheese, cut into pieces (3-4 cm)
- 40 g Parmesan cheese, cut into pieces (3-4 cm)
- 90 g unsalted butter, cut into pieces (3-4 cm)
- 170 g plain flour
- ½ tsp paprika, plus extra to sprinkle
- 1 - 2 pinches cayenne pepper
- 1 tsp sea salt
- 1 egg
Jerusalem artichoke soup
- 1 garlic clove
- 500 g Jerusalem artichokes, peeled and cut into pieces (3-4 cm)
- 100 g leek, white part only, cut into pieces (3-4 cm)
- 300 g parsnip, peeled and cut into pieces (3-4 cm)
- 50 g unsalted butter
- 1 ½ tbsp Vegetable stock paste (see Tips)
- 900 g water
- 1 apple, cut into quarters
- 3 sprigs fresh lemon thyme, leaves only
- 1 tsp lemon zest, no white pith
- 2 tsp lemon juice
- 20 g pouring (whipping) cream (optional)
- 1 - 2 tsp ground nutmeg, to taste
- 1 - 2 pinches sea salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 2933.5 kJ / 743.5 kcal
- Protein
- 21.8 g
- Carbohydrates
- 49.5 g
- Fat
- 42.4 g
- Saturated fat
- 26.8 g
- Fiber
- 17.3 g
- Sodium
- 1378.3 mg
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