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.
This is the chance to use not only the roots, but the turnip tops as well, if possible.
39 K 5/5 (1 reviews)
Easy
12 people
9 IngredientsLast modified on: May 22th 2025
1 litre 500 ml Jerusalem artichokes
1 litre 500 ml turnips
3 
92.88 mls 
3000 ml 
3 
60 mls Parmesan (Parmigiano Reggiano) (optional)
Step by step recipe
Stage 1
Stage 2
Wash the turnip leaves like lettuce, then drain.
Stage 3
Melt 92.88 mls 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.
Cook for 1 or 2 minutes without colouring.
Stage 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
Add 3000 ml water and 3 chicken stock cubes.
Stage 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
Add the turnip tops.
Stage 8
Cook for a further 2 or 3 minutes.
Stage 9
Then blend the soup to finish.
Stage 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 370 RDI=40 % | 90 RDI=10 % | 2,600 RDI=130 % | 10,870 RDI: 130 % |
| Per 100 g | 2 RDI=1 % | 10 RDI=1 % | 2 RDI=0 % | 80 RDI=4 % | 340 RDI: 4 % |
| Per person | 5 RDI=2 % | 30 RDI=3 % | 7 RDI=1 % | 220 RDI=10 % | 910 RDI: 10 % |
How much will it cost?
- For 12 people : 8.05 €
- Per person : 0.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Like these other recipes: Benoîton, Italian hot chocolate , Minted Melon, Butter cream, Lemon and lime custard tart, ... See them all 136
Jerusalem artichokes
Like these other recipes: Leek and Jerusalem artichoke soup, Country vegetable soup, Jerusalem artichoke purée with leeks, How to prepare Jerusalem artichokes, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 11
Turnips
Like these other recipes: Roast in the bag pork with fondant vegetables., Sautéed Pork with Peanuts, Turnip and sesame puree (tahina) soup, Duo of slow-cooked pork, Smooth mixed vegetable soup, ... See them all 35
Butter
Like these other recipes: Fish "à la Bordelaise", Breton style shellfish and vegetable soup, Basic cake batter - the French way, Passion fruit jellies, Household cake (Gâteau de ménage), ... See them all 476
Other recipes you may also like
How to prevent a sheet of paper sliding
If you put cooking parchment on a baking sheet, you will find it slides all over the place, which is annoying. February 21th 201171 K4.5 3 min.
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel. February 21th 2011268 K4 2 hours 25 min.
Fish terrine with spinach and tomatoes
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example. November 8th 202044 K5 1 hour 55 min.
Verbena flan
In this recipe, a delicious variation on the Parisian flan with verbena, you'll see that the delicate taste of verbena goes very well with the slightly creamy sweetness of the flan. September 17th 202322 K 3 hours 25 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013509 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.