Jerusalem Artichoke and Parsley Soup 

Jerusalem Artichoke and Parsley Soup

(0)

Difficulty:easy
Preparation:20 min
Ready in:40 min
Vegetable
Vegan
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Ingredients

For each

3Shallots
2Parnsip
350 gramsJerusalem artichoke
4 handfulsParsley
4 tablespoonsOlive oil
600 millilitersVegetable broth
Salt
freshly ground Pepper
4 teaspoonswalnut oil
½ teaspoonsCoriander seeds

Directions

1 Peel and finely dice the shallots. Peel and chop the parsnip roots and Jerusalem artichokes. Rinse, shake dry and chop the parsley leaves.
2 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.
3 Stir the parsley into the soup. Drizzle with the walnut oil. Serve sprinkled with crushed coriander seeds.
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