Jerusalem Artichoke and Potato Soup With Walnuts

Submitted by Wild Thyme Flour

"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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4

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.