It’s been three days now since I started this blog and I’ve been playing around with the layout a lot, all the while trying to figure out what to write for my very post. So, in order to finally overcome my fear of the blank page, I decided to go with a warming soup that goes so well with the icy temperatures outside.
I often make soups, especially during the winter. Could there be anything better than a bowl of steaming soup when you come home in the evening and have just spent an hour in traffic when it’s -14°C outside? Well, of course, when I come home in the evening, there usually is no steaming soup waiting for me as I’m the dedicated cook at home. But that’s fine. After all, my kitchen is my castle. And I like to have my castle all to myself.
So, back to soup. I tried this soup a while ago as I was looking for something new, something different from the classic winter ingredients like potatoes, cauliflower, leek, kale and so on. Topinambour is a typical winter vegetable here in Europe as well as it’s usually harvested between November and March.
The topinambour tubers can be eaten raw in a salad or cooked, just like potatoes. And I find them to be very tasty in a soup!
500g Topinambour tubers
1 medium sized potato
3 large shallots
2-3 garlic cloves
1l vegetable stock
100ml single cream (milk would work as well if you want something more low fat)
salt and pepper
cilantro seeds (preferably freshly ground)
2 tbsp butter
cilantro leaves to serve (I didn’t have any available, so I used parsley and it looked pretty as well)
Peel and cut both the potato and the topinambour into cubes. Peel and chop the shallots and garlic.
In a large pot, bring the butter to melt over medium heat and add the shallots and garlic. Stir to coat. Cook for about 5 minutes until softened and translucent. Be careful not to let the shallots and garlic brown!
Stir in the potato and topinambour cubes and cook for another 5 minutes. Add a few tablespoons of the vegetable stock to deglaze (stirring fervently). Then add the rest of the stock and turn up the heat to bring to a boil. As soon as everything’s bubbling away, turn the heat back down to low heat, cover the pot and let it all simmer for about 10 minutes until the potato and topinambour are tender.
Remove from the heat, stirr in the single cream and the cilantro seeds. Using a blender, puree the soup until creamy. Season to taste with salt and pepper and eventually some more cilantro.
Pour into pretty bowls and serve, topped with some fresh cilantro.