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Earth soup with garlic
Soup of Jerusalem artichoke and garlic
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Ingredients
Directions
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Preheat the oven to 180 ° C. Peel the Jerusalem artichoke and potatoes and cut into pieces. Slice the garlic.
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Mix the Jerusalem artichoke, potato and garlic with the fennel seed and the olive oil. Season with pepper and salt.
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Divide everything over a griddle covered with parchment paper and grill in the middle of the oven for about 20 minutes. Change regularly.
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Bring the chicken stock in a soup pot to the boil. Remove the roasted vegetables from the oven, add to the stock and cook for 5 minutes on medium heat.
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In the meantime, cut the stalks of the garden cress.
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Remove the pan from the heat and puree the soup with a hand blender.
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Divide the soup over 4 bowls or plates and garnish with the cress.
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Nutrition
175Calories
Sodium41% DV985mg
Fat5% DV3g
Protein8% DV4g
Carbs10% DV31g
Fiber12% DV3g
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