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Jerusalem artichoke & horseradish soup

Jerusalem artichoke & horseradish soup

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A star rating of 4.3 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A hearty and satisfying soup, perfect for the winter months

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal243
fat15g
saturates6g
carbs24g
sugars0g
fibre6g
protein4g
low insalt0.63g
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Ingredients

Method

  • STEP 1

    Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.

  • STEP 2

    Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.

  • STEP 3

    Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

A star rating of 4.3 out of 5.12 ratings
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