Jerusalem Artichoke and Potato Soup With Walnuts

• 500 g jerusalem artichokes, peeled and chopped
• 250 g potatoes, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 liter water
• 1 vegetable stock cube
• 150 g mascarpone
• 14 cup fresh thyme leave
• 200 g walnuts, toasted and chopped

1. Heat butter and olive oil in a large pan.
2. Add all the potatoes, articokes, onions, garlic and thyme and slowly fry over a medium heat until verl lightly coloured.
3. Add the stock and simmer for about 30-40 minutes until tender.
4. Liqidise in batches until smooth.
5. Season with salt and pepper.
6. Add the mascarpone.
7. Serve in deep soup bowls with walnuts sprinkled on top.

potatoes, onion, garlic, butter, olive oil, water, vegetable stock cube, mascarpone, thyme, walnuts

Taken from www.food.com/recipe/jerusalem-artichoke-and-potato-soup-with-walnuts-327030 (may not work)