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!
Coteaux d’Aix-en-Provence – Montagne St. Victoire: Full-day Wine tour from Marseille
Embark on a full-day wine tour from Marseille or its surrounding cities to the captivating Coteaux d'Aix-en-Provence, the westernmost vineyards of Provence.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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 Entertaining a Recipe for Mediterranean Chicken with Tomatoes, Olives and Lemon
November 24, 2017
This gorgeous Mediterranean Chicken recipe was featured in Waitrose Weekend wines the other day, expertly paired by Philip Scholfield with a bottle of Pure. …
Fresh Asparagus and Pea Soup Recipe for Spring or Summer
April 20, 2018
rench green asparagus teams very well with peas and you can serve this cold in the summer for a refreshing and pretty way to start a meal. This asparagus and pea soup recipe comes from Jeany Cronk's kitchen at Mirabeau Wine.…
Recipe for Gérald Passedat’s Ratatouille My Way
June 2, 2016
"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.…
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.…
No Comment