Jerusalem artichoke soup with cheese shards

Jerusalem artichoke soup with cheese shards

4.5 27 rating

Prep. 15min

Total 1 h 10min

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

Fiber 17.3 g

Saturated fat 26.8 g

Carbohydrates 49.5 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®.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Smooth fennel and carrot soup

40min

Fennel, freekeh and orange salad

2 h 25min

Broccoli and blue cheese soup

25min

Carrot and coriander soup

30min

Beetroot soup (gut health)

40min

Celeriac, Roasted Hazelnut and Truffle Soup

40min

Smoked trout pâté

3 h 15min

Lamb’s lettuce cream soup, broccoli with olive sauce

45min

Pea and lettuce soup with scallops

45min

Broccoli soup with sage oil

30min

Celeriac and Apple Soup

55min

Sunny gazpacho

25min