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

Nutrition per 1 portion

Calories 246 kcal / 1030 kJ
Protein 10 g
Fat 12 g
Carbohydrates 25 g
Fibre 2 g
Saturated Fat 7 g
Sodium 929 mg

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®.

Sign up for free More information


You might also like...