John Myers
Contents
show
Ingredients
- 15 g Flaked almonds
- 1 Clove of garlic
- 0,5 bunch Parsley
- 100 g Radicchio fresh
- 80 ml Olive oil
- 1 tbsp Freshly squeezed lemon juice
- Salt and pepper
- 400 g Jerusalem artichoke fresh
- 1 bunch Soup vegetables
- 100 g Date tomatoes
- 1 Lemon untreated
- 4 tbsp Rapeseed oil
- 1,5 liter Vegetable broth, instant
- 100 g Risoni pasta
- 2 Bay leaves
- Salt and pepper
Instructions
- For the salsa: Roast the almonds in a pan without fat until golden brown. Peel the garlic and pluck the parsley leaves from the stems. Chop the radicchio. Chop everything finely with salt and pepper, mix with oil and lemon juice and cook for at least 30 minutes. to let go .
- For the soup: peel the Jerusalem artichoke, carrots and celery, cut the Jerusalem artichoke into thin slices, cut the carrots and celery into small cubes. Halve the tomatoes. Clean the leek, wash and cut into fine rings. Wash the lemon with hot water, rub dry with the Peel 3 strips from the peel, cut the lemon in half and squeeze it.
- Heat the rapeseed oil in a saucepan, sauté Jerusalem artichokes, carrots, celery and bay leaves over a medium to high heat for about 5 minutes. Deglaze with the broth, allow to boil. Add risoni, leek, tomatoes and lemon strips. Let the soup simmer gently for about 15 minutes, stir again and again. Season with salt and pepper, remove from the heat, cover and let simmer for about 5 minutes.
- Spread the topinambur soup with risoni noodles on plates and serve with the salsa.
Nutrition
Serving: 100gCalories: 191kcalCarbohydrates: 8.8gProtein: 10.6gFat: 12.6g
