Topinambur! (Jerusalem Artichoke, Potato and Leek Soup)

14895So I was at the supermarket (the organic supermarket, obviously!) and I saw these small brownish root-like things in a plastic box in the fridge section of the veggies… obviously I bypassed them because not only were they somewhat ugly, but I had no idea what they were. Then, my friend who was grocery shopping with me, pushed her cart up to mine and alas…she had a bag full of the funny looking brown roots. I asked her what they were and in Italian she exclaimed, “how can you not know topinambur!??!?!” The name itself intrigued me so I went right ahead and bought myself a pound of topinambur. Once I got home and after a quick Google session, I learned that “topinambur” is the French name (adopted by Italians) of what we Americans call the “Jerusalem Artichoke.” It can also be referred to as a sunroot, sunchoke or earth apple.

Once I knew what it was, I had to figure out what to do with it.

I checked out a few recipes and decided to ease my way into the topinambur world with a simple soup. I worked out the best combinations combined with what I had on hand and whipped up a Jerusalem artichoke, potato and leek soup with crispy kale flakes. I paired it with homemade gluten-free vegan bread (recipe to come) and it was the perfect cold-weather meal. I ate the leftovers for lunch the next day. In case you are wondering, topinambur tastes like an earthier artichoke. Now that I have gotten my feet wet, next time I’ll attempt something a little more adventurous than a soup. But for now, I’m quite satisfied.

topinambur soup

Jerusalem artichoke, potato and leek soup (with crispy kale flakes)

Ingredients:

  • 1 lb Jerusalem artichokes (topinambur) (cleaned, peeled and chopped)
  • 1 lb potatoes (cleaned, peeled and chopped)
  • 4 cups water
  • 1 tbsp herbamare (if you don’t have herbamare use veggie broth instead of water)
  • 2 tbsp vegan butter/margarine
  • 1 tbsp extra virgin olive oil
  • 3 medium leeks (cleaned and chopped)
  • 1 large onio (chopped)
  • 2 cloves garlic (minced)
  • 1 ½ tbsp. gluten free flour blend
  • 1 stalk kale (I used dinosaur)
  • salt to taste
  • ground black pepper to taste

Instructions:

  • Place the Jerusalem artichokes, potatoes, water and herbamare in a large saucepan and boil for 15 minutes covered.
  • In a large skillet, melt the butter and add the olive oil. Once heated and mixed together, add the onions, garlic and leek.
  • Saute for about 6 minutes or until soft and fragrant.
  • Reduce to low heat and stir in the flour. Continue to stir for another minute.
  • Add the leek/onion mixture to the saucepan with the artichokes and potatoes.
  • Bring to a boil and then reduce heat and cook for about 30 minutes.
  • While the soup is cooking, take the kale leaves off of the stalk and cut into small pieces.
  • Place the pieces of kale on a baking sheet and bake in the oven at about 180C (350F) for 5-7 minutes or until crispy.
  • Once the soup is cooked and the artichokes and potatoes can be easily pierced with a fork, blend with an immersion blender (if you don’t have an immersion blender, transfer to a normal blender)
  • Add salt and pepper to taste.
  • Serve in bowls and pour some fresh extra virgin olive oil and sprinkle the kale chips on top.
  • Enjoy!!!

2 comments

  1. I love these! But they are hard to find sometimes. I just cut and bake in olive oil and seasoning (salt, garlic, etc). But the soup looks delicious! I will try soon. xo

    Like

    • This is the first time I’ve come across them. I will try your recipe next time. (They are so good in fact that simpler may be better!) xoxo

      Like

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