Compatible versions
Jerusalem Artichoke Soup with Truffle Oil and Parmesan Crisps
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 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
- Nutrition
- per 1 portion
- Calories
- 1030 kJ / 246 kcal
- Protein
- 10 g
- Carbohydrates
- 25 g
- Fat
- 12 g
- Saturated Fat
- 7 g
- Fibre
- 2 g
- Sodium
- 929 mg
In Collections
Alternative recipes
Sumac and Tahini Houmous
10 min
Carrot and Coriander Soup
25 min
Carrot and Coriander Soup
25 min
Pea and Mint Soup (TM6)
20 min
Smoked Mackerel Watercress Dip
5 min
Jerusalem artichoke soup with cheese shards
1h 10min
Mushroom and Cannellini Bean Soup
35 min
Celeriac, Roasted Hazelnut and Truffle Soup
40 min
Pea and Mint Soup (TM5)
20 min
Celeriac and Apple Soup
55 min
Courgette Soup with Basil and Cashew
20 min
Smoked Mackerel Pâté
55 min