Healthy Homemade Topinambour (Jerusalem Artichoke) Soup with Crispy Toppings
This creamy topinambour soup is the ultimate comfort food with a gourmet twist. Velvety smooth and packed with the nutty, earthy flavours of topinambour and potatoes, it’s elevated with a hint of nutmeg, a splash of lemon, and a bit of sneaky crème fraîche. Topped with crispy roasted skins, golden potato cubes, and fresh chives, this elegant yet cozy dish is perfect for warming up on chilly days or impressing at dinner parties or on Christmas Eve!
Ingredients (Serves 3-4)
500g topinambour
3–5 potatoes
1 onion
1 teaspoon butter
2 tablespoon olive oil
2 tbsp crème fraîche (plus extra for garnish)
Fresh Chives (for garnish)
Fresh or dried oregano
Juice of ½ lemon
Salt and pepper (to taste)
Pinch of nutmeg
Splash of white wine (if available)
Vegetable stock or water (enough to cover the vegetables)
INSTRUCTIONS
Step 1: Prepare the toppings:
1. Prepare the peel mixture: Peel the topinambour and potatoes. Save the peels and dice 2–3 potatoes into small cubes.
2. Season and bake: Toss the peels and diced potatoes with 2 tablespoons olive oil, the oregano, salt, and pepper. Spread them evenly on a baking tray.
3. Bake until crispy: Roast in a preheated oven at 200°C (390°F) for 15–20 minutes or until golden and crispy. Set aside.
Step 2: Sauté the onion
1. Heat the butter: Melt the butter in a large pot over medium heat.
2. Cook the onion: Dice the onion and sauté it in the melted butter until softened and translucent.
Step 3: Cook the soup
1. Add vegetables: Add the peeled and diced topinambour and the remaining potatoes to the pot with the onions. Stir well to coat in butter.
2. Add liquid: Add a splash of wine and then pour in enough vegetable stock or water to fully cover the vegetables.
3. Simmer until tender: Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the vegetables are soft.
Step 4: Blend and season
1. Blend the soup: Use an immersion blender to purée the soup until smooth and creamy.
2. Add crème fraîche and spices: Stir in 2 teaspoons of crème fraîche, a pinch of nutmeg, salt, and pepper. Blend again to fully incorporate.
2. Add lemon juice: Squeeze in the juice of ½ lemon and blend once more for a bright, smooth finish.
Step 5: Serve and garnish
1. Assemble the toppings: Ladle the soup into bowls and top with a our yummy crème fraîche, the crispy potato and topinambour peels, and diced roasted potatoes.
2. Garnish: Sprinkle with fresh chives leaves and add a dash of olive oil and serve warm.
Enjoy this creamy, comforting topinambour soup with crispy, flavourful toppings!
