Recipe: Jerusalem Artichoke and Potato Soup With Walnuts
Description: This is a heart warming soup perfect for cold days. Simple to make and  It freezes beautifully. If you don't find mascarpone you may substitute with Nestles Cream or double cream.
Ingredients: [{"text": "500 g jerusalem artichokes, peeled and chopped"}, {"text": "250 g potatoes, peeled and chopped"}, {"text": "1 onion, chopped"}, {"text": "2 garlic cloves, chopped"}, {"text": "2 tablespoons butter"}, {"text": "1 tablespoon olive oil"}, {"text": "1 liter water"}, {"text": "1 vegetable stock cube"}, {"text": "150 g mascarpone"}, {"text": "1/4 cup fresh thyme leave"}, {"text": "200 g walnuts, toasted and chopped"}]
Instructions: Heat butter and olive oil in a large pan. Add all the potatoes, articokes, onions, garlic and thyme and slowly fry over a medium heat until verl lightly coloured.
Add the stock and simmer for about 30-40 minutes until tender. Liqidise in batches until smooth. Season with salt and pepper.
Add the mascarpone. Serve in deep soup bowls with walnuts sprinkled on top.
