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Turnip and Jerusalem artichoke soup

This soup combines the earthy flavours of Jerusalem artichokes and turnips.

This is the chance to use not only the roots, but the turnip tops as well, if possible.

4,292 1 5

Last modified on: June 6^th 2021

Keywords for this recipe:Soup Jerusalem artichokes Turnip Tops Leaves Onion

For 4 people, you will need:

0 500 g Jerusalem artichoke
1 500 g turnip
2 1 onion
3 30 g butter
4 1 litre water
5 1 chicken stock cube
6 20 g Parmigiano reggiano (Parmesan) (optional)
7 salt
8 pepper
Total weight: 2,185 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

Step by step recipe

Stage 1

Turnip and Jerusalem artichoke soup : Photo of step #1

Peel and rinse 500 g Jerusalem artichoke and 500 g turnip.

Slice both thinly (a mandolin is ideal for this).

Prepare 1 onion and slice thinly.

Stage 2

Turnip and Jerusalem artichoke soup : Photo of step #2

Wash the turnip leaves like lettuce, then drain.

Stage 3

Turnip and Jerusalem artichoke soup : Photo of step #3

Melt 30 g butter in a large saucepan on high heat. When good and hot, add the onion, salt and pepper.

Cook for 1 or 2 minutes without colouring.

Stage 4

Turnip and Jerusalem artichoke soup : Photo of step #4

Add the turnip and artichoke slices, mix well and leaves to cook for 2 or 3 minutes, stirring from time to time.

Stage 5

Turnip and Jerusalem artichoke soup : Photo of step #5

Add 1 litre water and 1 chicken stock cube.

Stage 6

Turnip and Jerusalem artichoke soup : Photo of step #6

Bring to the boil, then turn down the heat and leave to simmer until the artichokes are tender (they take the longest).

Stage 7

Turnip and Jerusalem artichoke soup : Photo of step #7

Add the turnip tops.

Stage 8

Turnip and Jerusalem artichoke soup : Photo of step #8

Cook for a further 2 or 3 minutes.

Stage 9

Turnip and Jerusalem artichoke soup : Photo of step #9

Then blend the soup to finish.

Stage 10

Turnip and Jerusalem artichoke soup : Photo of step #10

Your turnip and Jerusalem artichoke soup is ready. Serve garnished with a few shavings of Parmesan, if you like.

Remarks

You can use vegetable stock instead of the chicken stock cube and water.

Keeping:

1 or 2 days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
898 Kcal or 3,760 Kj	25 gr	132 gr	30 gr
45 %	10 %	12 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
41 Kcal or 172 Kj	1 gr	6 gr	1 gr
2 %	<1 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
225 Kcal or 942 Kj	6 gr	33 gr	8 gr
11 %	2 %	3 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 3.18 €
Per person : 0.80 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, Rabbit civet "à la normande", Yeast-based flaky dough (for croissants), Sesame fried scampi, Special small breads, ... All
	Turnip: You can check-out other recipes which use it, like for example: Thaï rice with small vegetables, Fish fillet in express cooking envelope, Pork medallions with "full" turnips, Creamy risotto with vegetables , Fish petals, vegetables julienne, and beurre blanc, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Country vegetable soup, Purée of Jerusalem artichokes with foie gras, Leek and Jerusalem artichoke soup, Roast in the bag pork with fondant vegetables., Melt-in-the mouth meat and vegetables in a sealed casserole, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Sautéed Green Vegetables, Lime crémeux, Eggs Arsène, Quail egg canapés, ... All

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