Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps

Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps

4.3 6 rating

Prep. 1 h 10min

Total 1 h 15min

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

Fiber 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®.

Sign up for free More information

Also featured in

Calendar 2022 12 Recipes
UK and Ireland

You might also like...

Smoked Mackerel Pâté

55min

Watercress Soup

25min

Courgette Soup with Basil and Cashew

20min

Carrot and Coriander Soup

25min

Asparagus cream soup

30min

Celeriac, Roasted Hazelnut and Truffle Soup

40min

Pea and Mint Soup

20min

Asparagus Stem Soup

55min

Broccoli and stilton soup

30min

Creamy Courgette Soup

25min

Salmon Gravadlax with Buckwheat Blinis

48 h

Celeriac with Chimichurri Dressing and Crispy Puff Pastry

45min