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 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...

Show all

Curried Carrot And Ginger Soup

50 min

Baby-friendly Butternut and Sage Soup

40 min

Tom Yum with Prawns

25 min

Korean Ramen with Tofu

50 min

Layered Chicken Dinner

1 godz. 45 min

Carrot and Ginger Soup

5 min

Reuben's Stew

5 min

Tomato Soup with Burrata

35 min

Jewish Chicken Soup

50 min

Ravioli Broth with Beef

30 min

Vegan Oyster Mushroom Soup

40 min

Spinach, Orange and Carrot Soup

25 min

Show all