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Jerusalem Artichoke Soup With Rocket Pesto

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Donal Skehan
Related tags
soups low carb vegetarian passover lunch italian
Nutrition per serving    (USDA % daily values)
CAL
494
FAT
136%
CHOL
14%
SOD
63%

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Ingredients for 6 servings

A good knob of butter

1 medium onion, finely chopped

800 g of jerusalem artichokes, peeled and cut into 2cm cubes

800 ml of vegetable stock

60 ml of cream

sea salt and ground black pepper

A generous handful of rocket

A small handful of pine nuts

A small handful of freshly grated parmesan cheese

6-8 tablespoons of extra virgin olive oil

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