Jerusalem artichoke soup with cheese shards
TM5 TM6

Jerusalem artichoke soup with cheese shards

5.0 (4 ratings)

Ingredients

Cheese shards

  • 90 g cheddar cheese, cut into pieces (3-4 cm)
  • 40 g Parmesan cheese, crusts removed and cut into pieces (3-4 cm)
  • 90 g unsalted butter, cut into cubes (3-4 cm)
  • 170 g plain flour, plus extra for dusting
  • ½ tsp paprika, plus extra to sprinkle on top
  • 1 - 2 pinches cayenne pepper
  • 1 tsp sea salt
  • 1 egg

Jerusalem artichoke soup

  • 1 garlic clove
  • 500 g Jerusalem artichokes, peeled and cut into pieces (3-4 cm)
  • 100 g leek, white part only, cut into pieces (3-4 cm)
  • 300 g parsnip, peeled and cut into pieces (3-4 cm)
  • 50 g unsalted butter
  • 1 ½ tbsp Vegetable stock paste, (see Tips)
  • 900 g water
  • 1 apple, cut into quarters
  • 3 sprigs fresh lemon thyme, leaves only
  • 1 tsp lemon zest, no white pith
  • 2 tsp lemon juice
  • 20 g pouring (whipping) cream (optional)
  • 1 - 2 tsp ground nutmeg, to taste
  • 1 - 2 pinches sea salt, to taste
  • 1 - 2 pinches ground black pepper, to taste

Nutrition
per 1 portion
Calories
2933 kJ / 743 kcal
Protein
21.8 g
Carbohydrates
49.5 g
Fat
42.4 g
Fibre
17.3 g

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