Soup of potatoes and Jerusalem artichoke, truly special with or without pasta it becomes an extraordinary soup. I wanted to transform my soup into a super hearty first dish, naturally with short pasta like the tubetti I adore. So I decided to add the Jerusalem artichoke, a special tuber. This soup has a secret, small but effective, which makes it creamy and you will discover it by following the recipe. This tuber is also called Jerusalem artichoke, and indeed its taste reminds us of artichoke, but it is also known as German turnip or Canadian sunflower. We are always talking about the same plant, of course. Useful in the diet in some forms of diabetes, as well as satisfying our palate, it is easily digestible and dietary. It contains no cholesterol, which makes me think it is accessible to everyone.

Difficulty: Very Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Autumn

Ingredients

3 Jerusalem artichokes
2 potatoes
1 onion
1 carrot
1 stalk celery
250 g tubetti
1 sprig rosemary
4 cups vegetable broth
1.8 oz leek
1 tsp tomato paste
1.5 tsp salt
3.5 tbsps extra virgin olive oil
1 pinch pepper

Tools

Blender
Pan

Preparation

Pour two tablespoons of oil in a large pan and wilt the onion with the leek. Add the carrot, celery, and potatoes, all chopped naturally, and finally the Jerusalem artichokes.
Prepare the vegetable broth with a carrot, an onion, and two stalks of celery. Boil for 30 minutes in two liters of water until reduced by half.
Pour the vegetable broth over the soup of potatoes with Jerusalem artichoke, season with salt and pepper, chop the rosemary finely, and add it. Dilute the tomato paste in a glass of hot broth and add that as well.
Let it cook for 30 minutes and before adding the pasta, blend the amount of a glass of soup, this is what will make it creamy.
Add to your soup the peelings of parmesan after cleaning them well.
Here is the ready potato and Jerusalem artichoke soup