Jerusalem artichoke soup with cheese shards

Jerusalem artichoke soup with cheese shards

4.5 27 évaluations

Préparation 15min

Total 1h 10min

4 portions

Ingrédients

Cheese shards

cheddar cheese cut into pieces (3-4 cm)
90 g
Parmesan cheese cut into pieces (3-4 cm)
40 g
unsalted butter cut into pieces (3-4 cm)
90 g
plain flour
170 g
paprika plus extra to sprinkle
½ tsp
cayenne pepper
1 - 2 pinches
sea salt
1 tsp
egg
1

Jerusalem artichoke soup

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1378.3 mg

Protides 21.8 g

Calories 2933.5 kJ / 743.5 kcal

Lipides 42.4 g

Fibre 17.3 g

Graisses saturées 26.8 g

Glucides 49.5 g

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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