Nutrition Facts
4 servings
4
Recipe for Parsnip and Jerusalem Artichoke Soup in a Food Processor
Parsnip and sunchoke velouté in a cooking robot, a soup made from forgotten vegetables that are coming back in style for the greatest delight of our taste buds. This velouté is a delight of flavors and sweetness for a warm starter or a light evening meal.
Ingredients
1 parsnip
5 medium Jerusalem artichokes
1 Onion
2 Vegetable broth
1 Olive oil
5 Chorizo
50 Grated cheddar
1 Potato
Coriander leaves
Directions
1
Wash, peel, and chop the vegetables (parsnip, sunchoke, onion, potato), place them in the bowl of the food processor with the broth and olive oil, and cover with water (70 cl). Start the soup program and 5 minutes before the end, add the grated cheese.
2
Place the slices of chorizo on a plate and microwave for 1 minute. Blot with paper towels. As they cool, they will harden.
3
To finish, serve with pieces of chorizo and sprigs of cilantro.
Ingredients
Ingredients
1 parsnip
5 medium Jerusalem artichokes
1 Onion
2 Vegetable broth
1 Olive oil
5 Chorizo
50 Grated cheddar
1 Potato
Coriander leaves
Directions
Directions
1
Wash, peel, and chop the vegetables (parsnip, sunchoke, onion, potato), place them in the bowl of the food processor with the broth and olive oil, and cover with water (70 cl). Start the soup program and 5 minutes before the end, add the grated cheese.
2
Place the slices of chorizo on a plate and microwave for 1 minute. Blot with paper towels. As they cool, they will harden.
3
To finish, serve with pieces of chorizo and sprigs of cilantro.
Notes
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