Creamy Jerusalem Artichoke Soup
with truffle oil, hazelnuts & toasted ciabatta
There is a special ingredient in your box! The Jerusalem artichoke - also known as topinambur - is back. This seasonal tuber has a sweet, nutty flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
200 g
Jerusalem artichoke
½ piece
Garlic
½ piece
Onion
10 g
Hazelnuts
(Contains Hazelnuts May be present Peanuts, Tree nuts, Sesame)
4 milliliters
Truffle-style olive oil
5 g
Cress
1 piece
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
75 g
Cooking cream
(Contains Milk)
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 teaspoon
White balsamic vinegar
250 milliliters
Low sodium vegetable stock
1.5 tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Peel or thoroughly wash the potatoes and three quarters of the Jerusalem artichoke, then dice into 2cm cubes. Set the rest of the Jerusalem artichoke aside. Chop the onion and crush or mince the garlic.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
Melt the butter in a soup pot over medium-high heat and fry the onion for 1 minute. Add the Jerusalem artichoke, the potato and the garlic and fry for 2 more minutes. Deglaze with the white balsamic vinegar, then add the stock and cover with the lid. Boil the soup for 15 - 20 minutes.
Thinly slice the ciabatta (see Tip). Transfer to a parchment-lined baking sheet and drizzle with the extra virgin olive oil. Season with salt and pepper, then bake in the oven for 5 - 7 minutes.
Health tip: this meal is high in calories. If you're watching your calorie intake, set aside half of the ciabatta to use another time.
Thoroughly wash the rest of the Jerusalem artichoke, then slice it into very thin rounds. Heat the sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the Jerusalem artichoke for 4 - 6 minutes. Transfer to a plate lined with kitchen paper and season to taste with salt and pepper. Remove any residual oil from the pan.
Roughly chop the hazelnuts. Place the same pan back over medium-high heat. Fry the hazelnuts for 2 - 3 minutes, then remove from the pan and set aside. Take the soup off the heat and add the cream, then use an immersion blender to process until smooth. Add a splash of water if you'd prefer the soup to be less thick. Season to taste with salt and pepper.
Serve the soup in bowls or deep plates. Top the soup with the fried Jerusalem artichoke and the hazelnuts. Garnish with the cress and drizzle with the truffle oil. Serve the toasted ciabatta alongside.