Jerusalem artichoke soup
A simple and frugal recipe for creamy Jerusalem artichoke soup
Servings: 4
Calories: 162kcal
Equipment
- Pressure Cooker (optional)
Ingredients
- 250 grams Jerusalem artichokes
- 250 grams potatoes
- 1 medium onion
- 15 millilitres olive oil
- 500 millilitres stock
- 1/4 teaspoon nutmeg
- 20 millilitres double cream
- salt and pepper to taste
Instructions
- Peel the vegetables and chop into chunks
- Soften the onion in the olive oil. If you have an electric pressure cooker with saute function use that. Otherwise, do this in a large frying pan
- Add the remaining vegetables to your onions and put the mixture into your stockpot or pressure cooker
- Season with pepper and a little salt and pour over the stock
- Cook on high pressure for 30 minutes or on a conventional hob for 50 minutes till the vegetables are really soft
- Once cooked, blitz the mixture with a wand mixer, taste and add more salt and pepper as necessary
- Serve garnished with fresh double cream and a grating of nutmeg
Nutrition
Calories: 162kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 509mg | Potassium: 576mg | Fiber: 3g | Sugar: 9g | Vitamin A: 354IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 3mg