Topinambur (Sunchoke) Cream Recipe

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.

Total Time40 Minutes 40 Seconds
Yield
2 cups
DifficultySimple

Dietary Interests

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Submitted by

Vitamix

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 25 g celery stalk, diced
2 cups 475 ml vegetable broth
½ teaspoon 0.5 teaspoon salt, optional
4 4 Italian flat leaf parsley, chopped, to garnish

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 25 g celery stalk, diced
2 cups 475 ml vegetable broth
½ teaspoon 0.5 teaspoon salt, optional
4 4 Italian flat leaf parsley, chopped, to garnish

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 8 Italian flat leaf parsley, chopped, for garnish

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.

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.

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.