Jerusalem Artichoke Soup With Figs And Goat Cheese Recipe

Name: Jerusalem Artichoke Soup With Figs And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700g Jerusalem artichoke; 2 parsnip; 1 garlic clove; 500 milliliters water; 500 milliliters milk; 2-3 sprigs thyme; 2 fresh figs; 1 tablespoon maple syrup; Salt and pepper; crumbled goat cheese; 4 tablespoons greek yoghurt

Servings: persons

700g Jerusalem artichoke
2 parsnip
1 garlic clove
500 milliliters water
500 milliliters milk
2-3 sprigs thyme
2 fresh figs
1 tablespoon maple syrup
Salt and pepper
crumbled goat cheese
4 tablespoons greek yoghurt

1
Peel and dice the Jerusalem artichoke and parsnip. Chop the garlic clove and remove the thyme leaves from the sprigs. Place vegetables, thyme leaves and garlic in a cooker cover with water and milk. Cook for 20 minutes
2
In the meantime, cut the figs in slices. Melt some butter in pan and add the figs and maple syrup. Season with some pepper and cook for about 2 minutes on low heat.
3
Once the vegetables are cook, mix well and season to taste.
4
Once you're ready to serve, pour the soup into individual bowls and decorate with figs and crumbled goat cheese

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 700g Jerusalem artichoke, 2 parsnip, 1 garlic clove, 500 milliliters water, and more.

Yes, Jerusalem Artichoke Soup With Figs And Goat Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerusalem Artichoke Soup With Figs And Goat Cheese

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