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.
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Ingredients
- 200 g (7 ounces) sunchokes, cleaned, peeled, sliced
- 1 Tablespoon (1 Tablespoon) extra virgin olive oil
- 50 g (½ small) onion, peeled, diced
- 25 g (½ small) carrot, diced
- 25 g (½ stalk) celery stalk, diced
- 475 ml (2 cups) vegetable broth
- 0.5 teaspoon (½ teaspoon) salt, optional
- 4 sprigs (4 sprigs) Italian flat leaf parsley, chopped, to garnish
Directions
- Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning sunchokes.
- Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
- Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
- Start the machine and increase speed to Variable 10.
- Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.
Ingredients
- 200 g (7 ounces) sunchokes, cleaned, peeled, sliced
- 1 Tablespoon (1 Tablespoon) extra virgin olive oil
- 50 g (½ small) onion, peeled, diced
- 25 g (½ small) carrot, diced
- 25 g (½ stalk) celery stalk, diced
- 475 ml (2 cups) vegetable broth
- 0.5 teaspoon (½ teaspoon) salt, optional
- 4 sprigs (4 sprigs) Italian flat leaf parsley, chopped, to garnish
Directions
- Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning sunchokes.
- Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
- Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
- Start the machine and increase speed to Variable 10.
- Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.
Ingredients
- 400 g (14 ounces) sunchokes
- 30 ml (2 Tablespoons) extra virgin olive oil
- 100 g (1 small) onion, diced
- 50 g (1 small) carrot, diced
- 50 g (1 ) celery stalk, diced
- 950 ml (4 cups) vegetable broth
- 1 teaspoon (1 teaspoon) salt, optional
- 8 sprigs (8 sprigs) Italian flat leaf parsley, chopped, for garnish
Directions
- Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning the sunchokes.
- Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt, optional and simmer for 30 minutes.
- Carefully transfer the cooked vegetables, broth, and salt, optional to the Vitamix container and secure the lid.
- Start the machine and slowly increase speed to Variable 10.
- Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.