Jerusalem Artichoke Soup With Crab And Preserved Lemon Recipe
Recipe By Taste
Katie quinn davies recommends taking advantage of the abundance of jerusalem artichokes at farmers' markets and pairing them with crab and preserved lemon for a luxurious dinner.
4.2
14 Rating -
Rate
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Jerusalem Artichoke Soup With Crab And Preserved Lemon Recipe
- 12.50 gram Butter
- 1/2 Onions, Chopped
- 1/2 Celery stalks, chopped
- 1 Garlic Cloves, Finely Chopped
- 0.30 kilogram Jerusalem artichokes, peeled, roughly chopped
- 0.06 bunch Flat leaf parsley, leaves picked, plus extra leaves to serve
- 1/2 liter Massel chicken style liquid stock
- 0.13 cup Thickened cream
- 62.50 gram Cooked crabmeat
- 1/2 Preserved lemon quarters, white pith and flesh removed, zest thinly sliced
Nutrition
value
value
1352
calories per serving
73 g Fat112 g Protein65 g Carbs8 g FiberOther
Current Totals
- Fat73g
- Protein112g
- Carbs65g
- Fiber8g
MacroNutrients
- Carbs65g
- Protein112g
- Fiber8g
Fats
- Fat73g
Vitamins & Minerals
- Calcium303mg
- Iron17mg
- Vitamin A687mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B333mg
- Vitamin B62mg
- Vitamin B9188mcg
- Vitamin B122mcg
- Vitamin C65mg
- Vitamin E5mg
- Copper2mcg
- Magnesium232mg
- Manganese2mg
- Phosphorus1390mg
- Selenium126mcg
- Zinc10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste