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10 minutes

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20 minutes

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25 minutes

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25 minutes

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1 hour

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Snert (Dutch pea soup)

3 hours

Jerusalem Artichoke soup with roasted hazelnuts

Serves 5

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

400 g Jerusalem artichokes, peeled and chopped
100 g potatoes, peeled and finely diced
250 g leeks chopped (the white part only)
100 g onions, chopped
50 g butter
3½ cups chicken stock
½ cup milk
½ cup cream
A pinch of ground nutmeg
Sea salt and freshly ground black pepper
50 g hazelnuts, roasted and chopped

Method

In a large saucepan, sweat the artichokes, potatoes, leeks and onion in the butter until the onions are tender but not coloured.

Add the chicken stock and simmer until the artichokes and potatoes are tender.

Add the milk, cream, nutmeg and seasoning and blend until smooth.

Reheat, adjust seasoning and serve garnished with chopped hazelnuts.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

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Egg noodle soup

Sweetcorn soup

Quick pea soup with wasabi peas and bacon toasts

Broccoli soup with olive oil rye flatbreads

Spiced parsnip soup

Herbed tomato-vegetable soup with spaghetti and meatballs

Lentil and bean soup

Snert (Dutch pea soup)

Swakopmund seafood soup

French onion soup with Parmesan croutons

Mushroom soup with chilli-fried pumpkin seeds

Jerusalem Artichoke soup with roasted hazelnuts

Jerusalem Artichoke soup with roasted hazelnuts

Ingredients

Method