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.
This is the chance to use not only the roots, but the turnip tops as well, if possible.
1,8885/5 for 1 ratings
Grade this recipe: Last modified on: June 6th 2021
For 4 people, you will need:
1 
1 
20 g Parmigiano reggiano (Parmesan) (optional)
Step by step recipe
Stage 1
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.
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.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 % |
How much will it cost?
- For 4 people : 3.18 €
- Per person : 0.80 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, Sorrel soup, Poaching syrup, Pistachio powder or paste, Minestrone, ... All |
 | Turnip: You can check-out other recipes which use it, like for example: Normandy seafood stew, Turnip and sesame puree (tahina) soup, Veal Chop With Assortment of Vegetables, Scallops with crunchy vegetables and wine sabayon, Loin of pork with herbs and julienne vegetables , ... All |
 | Jerusalem artichoke: You can check-out other recipes which use it, like for example: Country vegetable soup, Baked Mont d'Or with diced mixed vegetables, Melt-in-the mouth meat and vegetables in a sealed casserole, Purée of Jerusalem artichokes with foie gras, Jerusalem artichoke salad, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Half-cooked chocolate cake with raspberry coulis, Rosemary steamed fish, French-style peas, Cod loin with saffron, ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .89,4444/5 for 8 ratings 2 hours 30 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.110,193 24.3/5 for 10 ratings 2 hours 34 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...227,261 284.2/5 for 32 ratings 7 days 15 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.64,3174.4/5 for 15 ratings 22 min.
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...66,207 34.5/5 for 2 ratings 3 hours 52 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-06-20)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question