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Jerusalem artichoke soup with cheese shards

Jerusalem artichoke soup with cheese shards
4.5 26 évaluations
Prép. 15min
Total 1h 10min
4 portions
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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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