Jerusalem Artichoke and Potato Soup Recipe
Recipe By Chatelaine
This creamy artichoke and potato soup is brightened by an herbaceous crme frache. It's sure to warm you up as the weather gets colder.
4.8
15 Rating -
Rate
Non Vegdiet
1hr 20minstotal
15minsPrep
1hr 20m.total
15m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Jerusalem Artichoke and Potato Soup Recipe
- 1/2 Small jerusalem artichokes , peeled and sliced 1/4 in. thick
- 0.13 tablespoon Olive oil
- 0.06 teaspoon Salt
- 1/2 tablespoon Butter
- 1.25 Shallots , thinly sliced
- 0.38 teaspoon Salt , divided
- 1/2 Large garlic cloves , crushed
- 1 Large jerusalem artichokes , peeled and diced
- 1/4 Large potato , peeled and diced
- 225 milliliter Cartons chicken broth
- 0.19 cup Creme fraiche
- 0.06 cup Loosely packed finely chopped dill
- 0.06 cup Loosely packed finely chopped parsley
- 0.06 cup Loosely packed thinly sliced basil
Nutrition
value
value
397
calories per serving
12 g Fat53 g Protein16 g Carbs5 g FiberOther
Current Totals
- Fat12g
- Protein53g
- Carbs16g
- Fiber5g
MacroNutrients
- Carbs16g
- Protein53g
- Fiber5g
Fats
- Fat12g
Vitamins & Minerals
- Calcium232mg
- Iron3mg
- Vitamin A2292mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B312mg
- Vitamin B6< 1mg
- Vitamin B945mcg
- Vitamin B120mcg
- Vitamin C24mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium89mg
- Manganese1mg
- Phosphorus355mg
- Selenium46mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Chatelaine