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Anna Fargo
Earthenware soup
Creamy soup with harpy, garlic, thyme and spring onions.
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Ingredients
Directions
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Peel the Jerusalem artichokes with a peeler and cut into quarters.
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Chop the onion, finely chop the garlic and the spring onions in rings.
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Heat the oil in a pan and fry the onion for 3 minutes. Add the garlic and thyme and cook for 1 min.
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Put the Jerusalem artichokes in the pan and stir-fry 3 minutes. Pour in the boiling water and let it cook for 20 minutes with the lid on the pan over low heat.
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Purée with the hand blender to a smooth soup. Keep 1 tsp crème fraiche behind each person and stir the rest through the soup.
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Season with salt and pepper. Divide the soup over the bowls and garnish with the rest of the crème fraîche and sprinkle with the spring onions.
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Nutrition
330Calories
Sodium26% DV635mg
Fat28% DV18g
Protein12% DV6g
Carbs12% DV36g
Fiber36% DV9g
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