Jerusalem Artichoke and Potato Soup With Walnuts
- 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
- 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.
- Add the stock and simmer for about 30-40 minutes until tender. Liqidise in batches until smooth. Season with salt and pepper.
- Add the mascarpone. Serve in deep soup bowls with walnuts sprinkled on top.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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