Photo: K8
Jerusalem artichoke broth
11 ingredients
30 min + 30 min
Serves 6
openrecipes
I have fond memories of my mother making a version of this soup. This is how I now prefer to make it, the intensity of slow-cooked vegetable sweetness shot through with a balancing measure of white wine vinegar.
Estimated Nutrition (whole recipe, rough)
517
Calories
44g
Protein
27g
Fat
27g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large onion
- 675g/1½lb Jerusalem artichokes
- 2 tbsp extra virgin olive oil
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 litre/1¾ pints hot chicken or vegetable stock
- 2 tbsp white wine vinegar
- salt and freshly ground black pepper
- 2 tbsp roughly chopped parsley
- 6 thick slices baguette
- 150g/5oz single Gloucester, mature cheddar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes