Soups
Jerusalem artichoke soup with cheese shards
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 70 min
- Total
- 70 min
- Yield
- 4 portions
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- Category
- Soups
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Easy
- Rating
- Well rated
- cheddar cheese
- 3.2 oz
- Parmesan cheese
- 1.4 oz
- unsalted butter
- 3.2 oz
- plain flour
- 6 oz
- paprika
- 0.5 tsp
- cayenne pepper
- 1–2 pinches
- sea salt
- 1 tsp
- egg
- 1
- garlic
- 1 cloves
- Jerusalem artichokes
- 1.1 lb
- leek
- 3.5 oz
- parsnip
- 11 oz
- unsalted butter
- 1.8 oz
- Vegetable stock paste
- 1.5 tbsp
- water
- 2 lb
- apple
- 1
- fresh lemon thyme
- 3 sprigs
- lemon zest
- 1 tsp
- lemon juice
- 2 tsp
- pouring (whipping) cream
- 0.7 oz
- ground nutmeg
- 1–2 tsp
- sea salt
- 1–2 pinches
- ground black pepper
- 1–2 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,378.3 mg
- Protein
- 21.8 g
- Energy
- 3,110.8 kJ
- Calories
- 743.5 kcal
- Fat
- 42.4 g
- Fibre
- 17.3 g
- Saturated fat
- 26.8 g
- Carbohydrates
- 49.5 g