in Soup Recipes

Parsnip Jerusalem artichoke potato cream soup

updated

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Ingredients for 2 servings:

  • 60 g parsnip(s)
  • 60 g Jerusalem artichoke
  • 60 g potatoes
  • 300 ml vegetable stock
  • 100 ml cream
  • salt and pepper
  • chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and chop the parsnip, Jerusalem artichoke, and potato. Cook everything in the vegetable broth for about 15 minutes, then puree with the cream. Season the soup to taste and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Parsnip Jerusalem artichoke potato cream soup