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Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps
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Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps

4.3 (6 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1030 kJ / 246 kcal
Protein
10 g
Carbohydrates
25 g
Fat
12 g
Saturated fat
7 g
Fiber
2 g
Sodium
929 mg

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