Jerusalem artichoke with apple soup
* a very nice soup.
Serves 2
400gms Jerusalem artichoke cleaned and chopped
150gms potato peeled and chopped
1 small granny smith apple peeled and chopped
2 bay leaves
some thyme
250ml water
1 tsp chicken stock
2 tbls olive oil
2 walnuts chopped
Method
Heat oil in large saucepan, add artichoke and potato and cook for 5 minutes
Add apple, thyme and bay leaves plus stock, bring to boil and then simmer for 30 minutes.
Take out the bay leaves and use a bar mixer and blend until smooth texture.- You may need a bit more water depending on what thickness you like your soup.
Season with pepper and a little bit of salt.
Serve with finely sliced apple and walnuts.
*Use vegetable stock instead of chicken stock for vegetarian option.
*Use more water in recipe if you don’t like thick soup.
*Perfect lunch time soup
* If you lessen the amount of olive oil in pan this will bring down the calories and fat intake a lot.
Calories 272 – Fat 2.7g – Carbs 27.3g – Protein 6.5g
