Vellutata di Topinambur (Jerusalem Artichoke and Potato Veloute)
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Ingredients
- 400 g jerusalem artichokes
- 150 g potatoes, peeled and diced
- 1 onion, finely chopped
- 1 garlic cloves
- 900 ml vegetable stock
- 2 fresh thyme
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 218 kcal
- Protein
- 4 g
- Carbohydrate
- 26 g
- of which sugars
- 12.7 g
- Fat
- 10.5 g
- of which saturates
- 1.5 g
- Fibre
- 3.1 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the jerusalem artichokes and cut into chunks. Heat 2 tablespoons of the olive oil in a large pot and soften the onion and garlic for 6 minutes.
- 2
Add the jerusalem artichokes, potatoes and thyme, then pour over the vegetable stock.
- 3
Bring to a simmer and cook for 20 minutes until the vegetables are very tender.
- 4
Remove the thyme stalks and blend until smooth with a stick blender.
- 5
Season with black pepper and ladle into bowls, finishing with a drizzle of the remaining olive oil.
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