Jerusalem Artichoke Soup

Jerusalem Artichoke Soup with truffled chestnuts and sourdough demi baguette.

Adults need around 2000kcal a day.  

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Jerusalem Artichoke Soup (300g) – 296kcal per portion
Sourdough Demi Baguette – 171 kcal per 70g serving

Cooking time: 10 minutes.

1. Pre-heat your oven fan 180°C / electric 200°C / gas mark 6. 

2. Remove all outer packaging and set the truffle chestnuts to one side. 

3.Lightly sprinkle the baguette with water and put in the oven. Set the timer for 10 minutes. 

4. Decant the soup into microwavable container and heat on full power (900w) for 2 minutes 20 seconds. Stir halfway through the cooking time. Allow to stand 1 minute before serving. Alternatively, to heat on the hob, remove packaging and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure the soup is fully heated before serving. 

5. Take the baguette out of the oven. Garnish the soup with the truffle chestnuts and serve.