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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.

9,315 1 5

Last modified on: June 6^th 2021

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For 4 people, you will need:

1 500 g Jerusalem artichoke
2 500 g turnip
3 1 onion
4 30 g butter
5 1 litre water
6 1 chicken stock cube
7 20 g Parmigiano reggiano (Parmesan) (optional)
8 salt
9 pepper
Total weight: 2,165 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 : 2.78 €
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.

Source

Home made.

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: Confit of carrots with bacon, Cheese tart, New leavened bread, Pilau rice, Pumpkin (or potimarron) soup, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Roast in the bag pork with fondant vegetables., Baked Mont d'Or with diced mixed vegetables, Country vegetable soup, Normandy seafood stew, Leek and Jerusalem artichoke soup, ... All
	Turnip: You can check-out other recipes which use it, like for example: Fish fillet in express cooking envelope, Roast pork with sage, cooked in a bag., Hotpot my grandmother's way , Loin of pork with herbs and julienne vegetables , Creamy Winter Vegetable Soup, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: How to prepare spinach, Pistachio cream, Bechamel sauce, Winemaker's toast, Caramelized apple "moelleux" cake, ... All

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