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Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps
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- 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
- per 1 portion
- 1030 kJ / 246 kcal
- 10 g
- 25 g
- 12 g
- Saturated fat
- 7 g
- 2 g
- 929 mg
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