Turnip and Jerusalem artichoke soup

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g Jerusalem artichokes
• 2 500 g turnip
• 3 1 shallot
• 4 30 g butter
• 5 1 litre water
• 6 1 chicken stock cube
• 7 20 g Parmesan (Parmigiano Reggiano) (optional)
• 8 salt
• 9 pepper
• Total weight: 2,065 grams

Step by step recipe

• 1: Prepare 500 g Jerusalem artichokes.
  Peel and wash 500 g turnip.
  Cut thin slices (the mandolin is ideal for this).
  Prepare 1 shallot and slice it.
• 2: Wash the turnip leaves like lettuce, then drain.
• 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.
• 4: Add the turnip and artichoke slices, mix well and leaves to cook for 2 or 3 minutes, stirring from time to time.
• 5: Add 1 litre water and 1 chicken stock cube.
• 6: Bring to the boil, then turn down the heat and leave to simmer until the artichokes are tender (they take the longest).
• 7: Add the turnip tops.
• 8: Cook for a further 2 or 3 minutes.
• 9: Then blend the soup to finish.
• 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.

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