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Velouté de topinambours
Jerusalem artichoke soup
Velouté de topinambours: French nutty Jerusalem artichoke soup
Velouté de topinambours is a winter soup French cooks rediscovered in the last twenty years; the knobbly Jerusalem artichoke was wartime food for older generations and is now a favourite at markets and bistros from November to March. Simmered with leek and potato and blended smooth, it has a sweet, nutty flavour close to artichoke and hazelnut. The common mistake is leaving the peeled roots in the air, where they turn grey; drop them straight into lemon water. Chef's tip: finish each bowl with a few drops of hazelnut or walnut oil to bring out the nutty taste.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tbsp lemon juice
- 1 ½ lb Jerusalem artichokes
- ⅞ oz butter
- 1 leeksliced
- 1 small potatopeeled and diced
- 4 ¼ cups vegetable stock
- ¾ tsp salt
- ½ cup whole milk
- 1 tbsp hazelnut or walnut oil (optional)
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What you'll need
Fresh ingredients (5)
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Method
0/4 doneStep 1: Peel the 1 ½ lb Jerusalem artichokes, cut them in chunks and drop them into a bowl of cold water with the 1 tbsp lemon juice.
10 minStep 3: Add the drained artichokes, 1 small potato, 4 ¼ cups vegetable stock and ¾ tsp salt and simmer for 20–25 minutes until very soft.
25 minStep 4: Blend with the ½ cup whole milk until smooth. Serve hot with a few drops of 1 tbsp hazelnut or walnut oil.
3 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 4 g
- Carbs
- 28 g
- Fat
- 6 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does velouté de topinambours take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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Perfect for:Winter warmers