Turnip and Jerusalem artichoke soup


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.
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Last modified on: June 6th 2021

Keywords for this recipe:SoupJerusalem artichokesTurnipTopsLeavesOnion

For 4 people, you will need:

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

Step by step recipe


Stage 1
Turnip and Jerusalem artichoke soup : Photo of step #1
Peel and rinse 2 cups + 2 tablespoons Jerusalem artichoke and 2 cups + 2 tablespoons 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 2 tablespoons 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 4 cups + 3 tablespoons 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 valueProteins CarbohydratesFats
898 Kcal or 3,760 Kj25 gr132 gr30 gr
45 %10 %12 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
41 Kcal or 172 Kj1 gr6 gr1 gr
2 %<1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
225 Kcal or 942 Kj6 gr33 gr8 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Couscous, Franche-Comté sticks, Pizza dough, Provençal braised carrots, Mixed seed grissini, ... All
Jerusalem artichokeJerusalem artichoke: You can check-out other recipes which use it, like for example: Purée of Jerusalem artichokes with foie gras, Country vegetable soup, Baked Mont d'Or with diced mixed vegetables, Melt-in-the mouth meat and vegetables in a sealed casserole, Normandy seafood stew, ... All
TurnipTurnip: You can check-out other recipes which use it, like for example: Couscous, Creamy risotto with vegetables , Stock-pot fish , The total turnip, Hotpot my grandmother's way , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Winemaker's toast, Spinach on toast with bechamel, Béarnaise sauce, Cauliflower and chickpea purée, ... All

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