Jerusalem Artichoke and Potato Soup With Walnuts

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: 50 mins
• 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.