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Turnip and Jerusalem artichoke soup

Name: Turnip and Jerusalem artichoke soup
Yield: 4 people
Cuisine: French
Ingredients: 500 g Jerusalem artichokes; 500 g turnips; 1 shallot; 30 g butter; 1 litre water; 1 chicken stock cube; 20 g Parmesan (Parmigiano Reggiano); salt; pepper

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.

46 K 5/5 (1 reviews)

Easy

2.70 €

4 people

9 Ingredients

Last modified on: May 22^th 2025

For 4 people, you will need:

1 500 g Jerusalem artichokes
2 500 g turnips
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

Stage 1

Prepare 500 g Jerusalem artichokes.

Prepare 500 g turnips, keeping the tops.

Cut turnips and Jerusalem artichokes into thin strips (a mandolin is ideal for this).

Prepare 1 shallot and chop.

Stage 2

Wash the turnip leaves like lettuce, then drain.

Stage 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

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 1 litre water and 1 chicken stock cube.

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	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 %