Topinambur (Sunchoke) Cream

Topinambour, or Jerusalem Arthichoke, as it is also known, makes a wonderfully creamy and satisfying soup. This soup is gluten free, vegetarian and vegan friendly and very delicious.

Ingredients

  • 7 ounces (200 g) sunchokes, cleaned, peeled, sliced
  • 1 Tablespoon (1 Tablespoon) extra virgin olive oil
  • ½ small (50 g) onion, peeled, diced
  • ½ small (25 g) carrot, diced
  • ½ stalk (25 g) celery stalk, diced
  • 2 cups (475 ml) vegetable broth
  • ½ teaspoon (0.5 teaspoon) salt, optional
  • 4 sprigs (4 sprigs) Italian flat leaf parsley, chopped, to garnish

Directions

  1. Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning sunchokes.
  2. Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
  3. Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
  4. Start the machine and increase speed to Variable 10. 
  5. Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.

Ingredients

  • 7 ounces (200 g) sunchokes, cleaned, peeled, sliced
  • 1 Tablespoon (1 Tablespoon) extra virgin olive oil
  • ½ small (50 g) onion, peeled, diced
  • ½ small (25 g) carrot, diced
  • ½ stalk (25 g) celery stalk, diced
  • 2 cups (475 ml) vegetable broth
  • ½ teaspoon (0.5 teaspoon) salt, optional
  • 4 sprigs (4 sprigs) Italian flat leaf parsley, chopped, to garnish

Directions

  1. Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning sunchokes.
  2. Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
  3. Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
  4. Start the machine and increase speed to Variable 10. 
  5. Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.

Ingredients

  • 14 ounces (400 g) sunchokes
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 1 small (100 g) onion, diced
  • 1 small (50 g) carrot, diced
  • 1 (50 g) celery stalk, diced
  • 4 cups (950 ml) vegetable broth
  • 1 teaspoon (1 teaspoon) salt, optional
  • 8 sprigs (8 sprigs) Italian flat leaf parsley, chopped, for garnish

Directions

  1. Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning the sunchokes.
  2. Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
  3. Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
  4. Start the machine and slowly increase speed to Variable 10.
  5. Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.