Creamy Jerusalem Artichoke Soup
Creamy Jerusalem Artichoke Soup

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.

Tags:
Veggie
Allergens:
Hazelnuts
•Rye
•Wheat
•Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)4116 kJ
Calories984 kcal
Fat46.9 g
Saturated Fat15.8 g
Carbohydrate109.5 g
Sugar10.6 g
Dietary Fiber23.1 g
Protein20.2 g
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan with lid
•Baking Sheet with Baking Paper
•Plate
•Tall-Sided Pan
•Paper Towel
•Immersion blender

Cooking Steps

Prepare
1

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.

Make the soup
2

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.

Bake the ciabatta
3

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.

Fry the Jerusalem artichoke
4

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.

Finish the soup
5

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
6

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.