Jerusalem Artichoke and Potato Soup With Walnuts |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a heart warming soup perfect for cold days. Simple to make and It freezes beautifully. If you don't find mascarpone you may substitute with Nestles Cream or double cream. Ingredients:
500 g jerusalem artichokes, peeled and chopped |
250 g potatoes, peeled and chopped |
1 onion, chopped |
2 garlic cloves, chopped |
2 tablespoons butter |
1 tablespoon olive oil |
1 liter water |
1 vegetable stock cube |
150 g mascarpone |
1/4 cup fresh thyme leave |
200 g walnuts, toasted and chopped |
Directions:
1. Heat butter and olive oil in a large pan. Add all the potatoes, articokes, onions, garlic and thyme and slowly fry over a medium heat until verl lightly coloured.
2. Add the stock and simmer for about 30-40 minutes until tender. Liqidise in batches until smooth. Season with salt and pepper.
3. Add the mascarpone. Serve in deep soup bowls with walnuts sprinkled on top.
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