Recipe Jerusalem artichoke soup with canned curry

You are cold ? You have to spend the winter with warm and invigorating dishes like vegetable soup. This simple recipe is an original idea for eating winter vegetables, such as Jerusalem artichoke which is coming back into fashion today.

Velouté de topinambours au curry en conserve
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Preparation time:
1h
Heat treatment time:
45 min
Difficulty:
Community rating:

Ingredients

Number of persons: Several
  • 500 g Jerusalem artichokes
  • 1 chicken stock cube
  • 1 teaspoon of honey
  • 1 spoon of curry powder
  • olive oil

Recommended products

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

Preparation

1.Dissolve the stock cube in 3/4l of boiling water.
2.Wash the Jerusalem artichokes carefully and dice without peeling them.
3.In a casserole dish, brown the cubes of this winter vegetable in a little olive oil for 5 minutes over low heat, stirring. Add the curry powder and honey to caramelize them a little.
4.Pour the chicken stock into the casserole and bring to the boil. Leave to simmer for 15 minutes then mix. Salt, pepper.
5.Immediately fill the Le Parfait Super jars to within 2 cm of the rim, close and immediately heat treat for 2 hours at 100°C.


When consuming this vegetable soup, you can add a little liquid cream.

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