FRIJE

<< recipes

Parsnip and Jerusalem Artichoke Soup

Soup Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 25 minutes
Energy: 326 kcal / serving

Instructions

  • 1.   Pour the very hot broth, bring to a boil, then reduce the heat and let simmer for 25 minutes. Pass through a mill or blender.
  • 2.   Peel and wash all the vegetables, peel and slice the onion, cut the vegetables into rounds.
  • 3.   In a large saucepan, melt the onion in a little olive oil or butter. Add the vegetables, then let them cook for 2 minutes.
  • 4.   Add pepper (no salt, as the broth is already seasoned), a small pinch of ground chili pepper for a kick. Serve hot with parsley or chervil.

Ingredients for servings

  • 4 parsnips
  • 8 Jerusalem artichokes
  • 1 onion
  • 1 carrot
  • 1.5 liter of beef bouillon cube
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    326 kcal
    16 %
  • Fat
    2,34 g
    3 %
  • of which saturated
    0,42 g
    2 %
  • Carbohydrates
    56,24 g
    22 %
  • of which sugar
    28,46 g
    32 %
  • Protein
    8,5 g
    17 %
  • Fibers
    25,25 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.