Recipe for Winter Soup with Jerusalem Artichokes
Ashley Tinker · Provencal Recipes · Soup · TasteJerusalem artichokes have become one of my winter veggies that greatly add to my seasonal eating. In Canada, the Jerusalem artichokes that I used to buy were a beige colour. In Provence, I’ve often seen them as a beautiful magenta colour.
The French and Jerusalem Artichokes (Topinambour)
Topinambour was one of the few vegetables, if not one of the only ones, available during WWII in France.…Continue reading here for Ashely’s full post. The recipe is below.
Jerusalem Artichoke Soup
Creamy potatoes and artichokes with a delightful spicy kick from fresh roasted Cumin. A unique and satisfying soup that will leave you well sated.
Ingredients
- 500 g Jerusalem artichokes scrubbed and cut into small pieces
- 2 floury potatoes peeled and cut into pieces
- 1 medium onion finely sliced
- 1 tsp cumin seeds to your liking
- 1 tbsp sunflower oil
Instructions
- Add the cumin to a dry saucepan and roast on a low heat for 30 seconds or until you can smell it.
- Add the tablespoon of oil and cook the onions on a low heat until translucent.
- About 8 minutes.
- Add the Jerusalem artichoke and potato.
- Add enough water or vegetable stock until just covered.
- Cover the pan, then simmer for 25 minutes or until tender.
- Blend in a mixer until smooth.
- Season with salt and pepper.
- Serve with a dribble of creme fraiche or thick cream and cumin seeds to garnish.
- Eat with large chunks of country style bread.
- *You can peel the artichokes if you like but it isn’t necessary.
- It all depends on how much patience you have!
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Discovering Château de Bourgane Near AptNext Post
Pastis a Popular Liquor in ProvenceRelated Provence Articles
Easy Side Dish Provencal Baked Potatoes
October 15, 2018
This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.…
Roasted Butternut Squash Soup a Recipe for Fall Weather
September 15, 2017
Like many soups this one is easy to prepare. The butternut squash (or other variety) gives it a hearty flavour without being too filling. Roasting the squash adds a richer flavour.…
Taste and Savour Juicy Gold the Cavaillon Melons of Provence
June 28, 2017
Celebrated Fruit – Cavaillon Melons Nutmeg barely tolerates melons, in her opinion, the green honeydew version found in airport “fruit salads” should be outlawed. Watermelon and its variations without seeds or in ghastly yellow only belong on a picnic table with many children around. The orange cantaloupe is the only melon that Nutmeg will consider …
Springtime Chilled Pea Soup with Crispy Prosciutto
March 22, 2018
This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before. Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl. …
No Comment