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Jerusalem Artichoke and Parsley Soup

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Jerusalem Artichoke and Parsley Soup
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
0
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Ingredients
Preparation

Ingredients

for 4 each
3
2
350 grams
4 handfuls
4 tablespoons
600 milliliters
freshly ground Pepper
4 teaspoons
½ teaspoon
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Preparation

Preparation steps

Step 1/3

Peel and finely dice the shallots. Peel and chop the parsnip roots and Jerusalem artichokes. Rinse, shake dry and chop the parsley leaves.

Step 2/3

Heat the olive oil in a saucepan. Saute the shallots, parsnip roots and Jerusalem artichokes. Deglaze with the broth and bring to a boil. Season with salt and pepper. Boil over low heat for 15-20 minutes. Puree in a blender.

Step 3/3

Stir the parsley into the soup. Drizzle with the walnut oil. Serve sprinkled with crushed coriander seeds.

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