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.
40 K 5/5 (1 reviews)
Easy
4 people
9 IngredientsLast modified on: May 22th 2025
500 g Jerusalem artichokes
500 g turnips
1 
30 g 
1 litre 
1 
20 g Parmesan (Parmigiano Reggiano) (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.
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 % |
How much will it cost?
- For 4 people : 2.70 €
- 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.
This recipe uses (among others)
Water
Like these other recipes: Choux pastry (pâte à choux), How to cook rice in rice-cooker, Sorrel soup, Langoustine sabayon tart, Pilau rice, ... See them all 136
Jerusalem artichokes
Like these other recipes: Normandy seafood stew, Melt-in-the mouth meat and vegetables in a sealed casserole, Gratin of Jerusalem artichokes à la Comtoise, Jerusalem artichoke purée with leeks, Baked Mont d'Or with diced mixed vegetables, ... See them all 11
Turnips
Like these other recipes: Langoustine gratin, Thaï rice with small vegetables, Creamy risotto with vegetables , Taos hotpot, Turnip leaf pesto, ... See them all 35
Butter
Like these other recipes: Hazelnut and orange cake, Duet of creamed cauliflower and cabbage , Bonnevaux apple tart, Cannelés, Plain cake, ... See them all 477
Other recipes you may also like
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010218 K 14.6 1 hour 50 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020366 K3.8 15 min.
Beetroot and black radish salad
The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe. December 8th 202140 K 30 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012790 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.