Topinambour creamy soup
Topinambour, also known as Jerusalem artichoke or sunroot, is a species of sunflower native to North America, typically eastern Canada, Maine and North Dakota. The root of this plant was largely grown and consumed by native Americans, very much like potatoes.
However, unlike potatoes, topinambour has a very peculiar taste that reminds the artichoke. It can be eaten in many different ways, but one of the most popular ways of cooking it’s in a creamy and hearty soup.
Ideal for cold winter days, this soup is extremely easy to make and the result is guaranteed.
- 2 rooster potatoes
- 3-4 pieces topinambour
- 3 cups water
- Pinch of black pepper
- 1/2 teaspoon vegetable powder
- 1 green onion
Peel the potatoes and dice them. Scrub well the topinambour (or peel it, if the skin is too dirty) and slice it. Put them both in a soup pot and add three cups of water. Add the vegetable powder and let it simmer to a middle heat until the topinambour and potatoes are soft. The cooking time will depend on the type of pot you’re using (15-20 minutes).
Rinse and slice the green onion. With an immersion mixer, process the roots until they become a smooth cream.
Serve hot, topping with a sprinkle of black pepper and green onion slices.