French Market Recipe 2023 18
Velouté de Topinambour
Cream of Jerusalem artichokes
Ingredients for 4
- 500g Jerusalem artichokes
- 1 red onion
- 3 potatoes
- 1 tablespoon olive oil
- 250 ml of liquid cream
- 350ml of chicken stock
- 100 ml crème fraiche
Directions:
- Peel the potatoes and Jerusalem artichokes and cut in small cubes
- Peel and finely chop the onion
- In a heavy based soup pot, gently fry the onion in the olive oil until slighlty soft but not brown
- Add the chicken stock, potatoes and Jerusalem artichokes to the stock
- Bring to the boil, cover, lower heat and simmer for 30 minutes until Jerusalem artichokes are soft
- Remove from heat and blend the ingredients adjust the seasoning to your taste.
- Return to the heat and add the cream stirring in well, and simmer gently for a few minutes.
Pour into soup bowls and spoon a dollop of crème fraiche on top of the soup. Serve with chunks of fresh baguette and butter. Pair with a glass of the beautiful Schartzhofberger Riesling Kabinett from the Mosel valley, available from our shop or order online from us
Bon Appetit!