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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
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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

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UK and Ireland

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