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 10 min

Total 1 h 15 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Calendar 2022 12 Recipes
UK and Ireland

You might also like...

Watercress Soup

25 min

Celeriac, Roasted Hazelnut and Truffle Soup

40 min

Pea and Mint Soup

20 min

Broccoli and stilton soup

30 min

Beetroot Gazpacho With Horseradish Créme

1 h 40 min

Broccoli And Blue Cheese Soup

25 min

Creamy Mushroom Truffle Soup

50 min

Pea and Mint Risotto

40 min

Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread

45 min

Smoked Mackerel Pâté

55 min

Sumac and Tahini Houmous

10 min

Onion Soup

1 h