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 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

Nutrition per 1 portion

Calories 246 kcal / 1030 kJ

Protein 10 g

Fat 12 g

Carbohydrates 25 g

Fiber 2 g

Saturated fat 7 g

Sodium 929 mg

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Calendar 2022 12 Recipes
UK and Ireland

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