To find out more...
Turnip and Jerusalem artichoke soup
This is the chance to use not only the roots, but the turnip tops as well, if possible.
Easy
2.70 €
4 people
9 Ingredients
500 g Jerusalem artichokes
500 g turnips
1 
30 g 
1 litre 
1 
20 g Parmesan (Parmigiano Reggiano) (optional)
Step by step recipe
Stage 1
Stage 2
Stage 3
Cook for 1 or 2 minutes without colouring.
Stage 4
Stage 5
Stage 6
Stage 7
Stage 8
Stage 9
Stage 10
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 120 RDI=10 % | 30 RDI=5 % | 870 RDI=40 % | 3,620 RDI: 40 % |
| Per 100 g | 1 RDI=0 % | 6 RDI=1 % | 1 RDI=0 % | 40 RDI=2 % | 180 RDI: 2 % |
| Per person | 5 RDI=2 % | 30 RDI=3 % | 7 RDI=1 % | 220 RDI=10 % | 910 RDI: 10 % |
- For 4 people : 2.70 €
- Per person : 0.70 €
Change currency:
Water
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, Citrus crunch, New leavened bread, Quince and apple compote, Mojito peaches, ... See them all 137
Jerusalem artichokes
Like these other recipes: Leek and Jerusalem artichoke soup, Baked Mont d'Or with diced mixed vegetables, Roast in the bag pork with fondant vegetables., Gratin of Jerusalem artichokes à la Comtoise, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 11
Turnips
Like these other recipes: Turnip and sesame puree (tahina) soup, Spicy carrots and turnips roasted with Parmesan cheese, Breton style shellfish and vegetable soup, Minestrone, Chinese style chicken, ... See them all 35
Butter
Like these other recipes: Croque-monsieur gourmand, Scrambled eggs with butter-fried bread and fresh spinach, Chestnut and hazelnut biscuits, Tagliatelle New Zealand style, Steak burger topped with egg, ... See them all 479
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.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a well-buttered and floured oven.Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)