Cep, Thyme & Jerusalem Artichoke
Vegetarian
Ingredients
Cep, Thyme & Jerusalem Artichoke
−
+
£33.32
For the soup:
Jerusalem Artichokes
/g
300.0 g
0%
Water
/l
2.5 l
0%
Wild mushrooms
/g
250.0 g
0%
Rapeseed oil
/ml
50.0 ml
0%
Thyme
/g
5.0 g
0%
Creme Fraiche
/ml
150.0 ml
0%
Knorr Professional Classic Cream of Mushroom Soup 25 Port
/g
250.0 g
0%
0
May contain soya and its derivatives
May contain celery and its derivatives
/
For the soup:
-
Jerusalem Artichokes 300.0 g
-
Water 2.5 l
-
Wild mushrooms 250.0 g
-
Rapeseed oil 50.0 ml
-
Thyme 5.0 g
-
Creme Fraiche 150.0 ml
Preparation
-
To serve:
- Heat the oil and fry the mushroom until golden.
- Remove the soup from the heat and pour in to serving bowls.
- Garnish with the mushrooms, a spoon of crème fraiche and some crispy artichokes.
-
For the soup:
- Peel and slice the artichokes then place in to a saucepan and cover with the water.
- Bring the saucepan to the boil add the thyme and cook for 20 minutes.
- Remove the saucepan from the heat and blend until smooth.
- Return to the heat and bring back to the boil.
- Whisk in the KNORR Classic Cream of Mushroom soup then reduce the heat and simmer for 3 minutes.
