Jordokok soup
SoupsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Jordokok soup
| Freshly ground pepper | ||
| Freshly grated nutmeg | ||
| Salt | ||
| 1 | tbsp | Lemon or lime juice |
| 1 | tbsp | Virgin olive oil |
| 1 | Small handful flat-leaf parsley, finely chopped | |
| 200 | g | Potatoes |
| 5 | dl | Milk |
| 600 | g | Jerusalem artichokes |
Instructions for Jordokok soup
To prepare the Jordokok soup recipe, please follow these instructions:
Peel earthquakes and potatoes with a potato peeler. Cut them into the tern and put them in a saucepan. Cover them with boiling water. Let the soup boil for 15 minutes under the lid. Blend earthquakes and potatoes with 5 dl. The cooking water and the milk. Season with mushrooms, salt and pepper. Heat it again and serve with a dill of parsley pesto.
Parsley Pesto: Whisk oil, lemon juice and parsley together. Season with salt and pepper.
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