Creamy Jerusalem artichoke soup
This might actually be my favourite soup: deliciously creamy, packed with flavour and yet so easy to make. Jerusalem artichoke or topinambur is available all winter long, from November to March. It is grown locally and is therefore very cheap. Its flavour is sometimes compared to that of artichoke, hence the name. It tastes slightly sweet and nutty. Real comfort food for the winter months!
This soup doesn't really require much time or effort. Many people peel the Jerusalem artichoke, but that's not even necessary: the peel is perfectly edible, so you could just scrub them clean. Add some stewed onion, garlic and vegetable stock, and you have a delicious soup in no time. When serving, I like to add a dash of soy cream, some toasted sliced almonds and fresh garden herbs to add some colour. By toasting the almonds in a dry pan, you get an extra flavour dimension that pairs really well with this soup. It takes this recipe to another level and immediately makes it a lot more festive. An ideal starter for the holidays, or with some bread on the side you can also perfectly serve this for lunch or even as a main dish.
Ingredients
Directions
Roughly chop the onion and sauté it with a little oil in a large pot until translucent.
Meanwhile, scrub the Jerusalem artichoke clean and cut into chunks. You don't have to peel them: the peel is perfectly edible.
When the onion is translucent, add the pressed garlic cloves and the Jerusalem artichoke chunks. Sautée a few more minutes while stirring well.
Then add the vegetable broth and let simmer for 10 to 15 minutes.
When the Jerusalem artichoke is well cooked, you can blend the soup and season with black pepper and salt.
To make it extra festive, you can serve this soup with a dash of soy cream, toasted sliced almonds and fresh garden herbs to add some colour.
It's best to toast the almonds in a dry pan over medium heat. Spread the sliced almonds evenly over the pan and stir regularly. From the moment that they start to turn brown it can go very quickly. So keep a good eye on them to prevent them from turning black. Also pay attention, because the almonds get extremely hot due to the high natural oil content. In return you will be rewarded with a wonderful aroma. Enjoy it!
Ingredients
Directions
Roughly chop the onion and sauté it with a little oil in a large pot until translucent.
Meanwhile, scrub the Jerusalem artichoke clean and cut into chunks. You don't have to peel them: the peel is perfectly edible.
When the onion is translucent, add the pressed garlic cloves and the Jerusalem artichoke chunks. Sautée a few more minutes while stirring well.
Then add the vegetable broth and let simmer for 10 to 15 minutes.
When the Jerusalem artichoke is well cooked, you can blend the soup and season with black pepper and salt.
To make it extra festive, you can serve this soup with a dash of soy cream, toasted sliced almonds and fresh garden herbs to add some colour.
It's best to toast the almonds in a dry pan over medium heat. Spread the sliced almonds evenly over the pan and stir regularly. From the moment that they start to turn brown it can go very quickly. So keep a good eye on them to prevent them from turning black. Also pay attention, because the almonds get extremely hot due to the high natural oil content. In return you will be rewarded with a wonderful aroma. Enjoy it!