Recipe Jerusalem artichoke, chestnut and spice soup

Store this delicious velouté with end-of-year flavors in Super jars. You will delight your little one with these unusual associations. Good preparation.

Velouté de topinambours, marrons et épices
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Preparation time:
30 min
Heat treatment time:
45 min
Community rating:


Number of persons: 6 servings
  • 200 g of Jerusalem artichokes
  • 15 chestnuts cooked naturally
  • 1 chicken stock cube
  • 1 teaspoon of speculoos spices
  • 1 tablespoon of white balsamic vinegar
  • ½ tablespoon of duck fat
  • 1 liter of water
  • salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Wash, peel and, if necessary, cut the Jerusalem artichokes into pieces.
  • Prepare your broth: put 1 liter of water in a saucepan, add the cubed poultry, then bring to a simmer.
  • Meanwhile, melt the duck fat in a saucepan, then add the Jerusalem artichokes. Once they are nicely browned, add the chestnuts and after a few minutes deglaze with the balsamic vinegar.
  • Add the broth to your Jerusalem artichoke/chestnut preparation and cook for 15 minutes, covered.
  • Then mix everything and add the spices. Salt and pepper if necessary.
  • Immediately fill the Le Parfait Super jars with the soup to within 2 cm of the rim
  • Close and immediately proceed to heat treatment for 45 min at 100°C.

Tip: When serving, reheat your preparation, add a little liquid cream and accompany with poppy seed breadsticks.

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