RCI-SP.002.0196.001
Sopa de Topinambur
30px| Sopa de Topinambur This unusual soup is good both hot and cold - but particularly hot, I think, when cold winds are blowing and these sunchokes start showing up in the market.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Jersualem artichokes (or "sunchokes")1 lb
- 1 unit
- vegetable stock or chicken stock4 cup
- 1 unit
- freshly-ground white pepper to taste1 unit
- ½ cup
Method
1
Peel and roughly chop the Jerusalem artichokes, then immediately place them in a bowl of cold water with a squeeze of lemon juice to prevent browning.
10 minutes
2
In a large pot over medium heat, melt a knob of butter and sauté the finely chopped onion until soft and translucent, stirring occasionally.
8 minutes
3
Drain the Jerusalem artichokes and add them to the pot with the onion, stirring to combine and coat them lightly with the butter.
2 minutes
4
Pour in enough water or light vegetable stock to fully cover the vegetables, season with salt, and bring the mixture to a boil.
5 minutes
5
Reduce the heat to low, cover the pot, and simmer until the Jerusalem artichokes are completely tender and can be easily pierced with a fork.
25 minutes
6
Remove the pot from heat and use an immersion blender or transfer the mixture in batches to a countertop blender, processing until completely smooth and velvety.
5 minutes
7
Return the blended soup to the pot over low heat, stir in the heavy cream, and gently heat through without allowing it to boil.
5 minutes
8
Taste and adjust seasoning with salt as needed, then ladle the soup into warm bowls and serve immediately, optionally garnished with a drizzle of cream or fresh herbs.
2 minutes