Lunching on a Jerusalem Artichoke Soup -- Déjeuner avec une soupe aux topinambours
I witnessed scenes that happen every day, but they somehow seemed as fresh as if I was seeing them for the first time: numerous ducks were huddled together in the semi-frozen pond, hoping to be fed by each passer-by; the iced path revealed a few greener patches of grass, the first signs of spring shyly appearing at the corner; a beautiful playful cardinal fluttered around my head, the same one which nests by the left bank of the river; dogs chased each other happily, with their owners busy chatting and catching up with the latest news, something they do at the same time every day; two younger boys played hockey on roller-blades with their worried mother following closely behind.
The park was busy with the details of life that I crave for, and it felt peaceful.
I walked briskly for a long hour without even noticing that I was hungry. When I finally stopped to look at my watch, I realized it was already 1:30 pm.
Time for lunch!
Despite the many more elaborate foods I had prepared, the only food I craved was a bowl of warm soup -- another soup, I know!
"What is this vegetable called?" my mother-in-law asked when I told her I had made a sunchoke soup.
"They call them Jerusalem Artichokes too," I replied on the phone. "You should try them. They really taste like artichoke, and are delicious. Super easy to prepare."
Sunchokes are vegetables that I really discovered more this winter. I had always known them by their name, but it was really my friend Kit who picked my curiosity when she told me about a friend of hers running a local farm where they grown them. Unfortunately, I arrived too late in the season to witness the harvest. This year, I hope.
I use these roots sautéd or cooked in various types of gratins, mashes and soups -- yes I know, I still owe you this hachis parmentier recipe, don't I?
The idea of this soup recipe comes from one P. and I loved when we visited Copenhagen this January. We had found out about it in a small restaurant where we had lunch one day. They served theirs with large scallops in the middle: we were seduced by the idea. After our trip, I had promised that I would try to make a similar soup at home.
In mine, I used bay scallops from Nantucket Island, my favorites found locally. I also added a drizzle of truffle oil on top, giving a taste of earth and ocean mingled to the dish.
But I also enjoyed eating the soup more simply too, accompanied with blue potato chips and a touch of paprika.
And fleur de sel always sprinkled on top.
My lunch was then complete with a bowl of fresh organic strawberries, passion fruit syrup and plain yogurt. I decided to keep the chocolate caramel cream made earlier that day to share with P. for dinner -- I am one of those crazy ones who strongly believe that chocolate treats always taste better when they are shared!
In case you wondered and since I often receive emails from you my dear readers inquiring about my food props, the little bowls are a treasure found from a French artist in Paris. Her name is Claire de Lavallée and she can be found in the 7th district in Paris, 11 rue de Saint Simon.Jerusalem Artichoke Soup
- 1 lb + 1 oz chunchokes, peeled and diced
- 1 large potato (3 oz), peeled and diced
- 2 celery branches, diced
- 1 small fennel bulb, diced
- 2 shallots, chopped
- 10 coriander seeds
- 1 rosemary twig
- Salt and pepper
- 3 cups water (or homemade vegetable broth)
- 2 Tbsp olive oil
- 2 Tbsp crème fraîche
- Parsley, chopped
- Fleur de sel
- Bay scallops, Nantucket origin for me (about 6 to 7 per person)
- Olive oil flavored with white truffle OR
- Paprika
- Vegetable crisps, blue potato
- Heat the oil in a large heavy bottomed pot. Add the shallot and cook with the coriander seeds and rosemary for a few min without browning.
- Add the vegetables and cook on medium heat for about 8 min.
- Add the water or broth and bring to a boil. Cover and simmer for about 20 min, until the vegetables are fork tender.
- Stop the heat and mix your soup.
- Add the cream, the fleur de sel and parsley.
- Serve with scallops (sautéd for only 30 seconds in butter or oil) and a dash of truffled-infused olive oil OR blue potato chips and paprika.
Le coin français
Soupe aux topinambours
- 500 g de topinambours épluchés (660 g avec peau), épluchés et coupés en gros morceaux
- 1 grosse pomme de terre (100 g), épluchée et coupée en dés
- 2 branches de céleri, coupées en gros morceaux
- 1 petite bulbe de fenouil, coupee en gros des
- 2 échalotes, hachées
- 10 de graines de coriandre
- 1 branche de romarin
- Sel et poivre
- 750 ml d'eau (ou bouillon de légumes maison)
- 2 càs d'huile d'olive
- 2 càs de crème fraîche
- Persil frais, haché
- Fleur de sel
- Petites coquilles st Jacques (environ 6 à 7 par personne)
- Huile d'olive aromatisé à la truffe blanche OU
- Paprika
- Chips de légumes, type vitelotte
- Faites chauffer l'huile dans une cocotte. Ajoutez l'échalote et faites suer pendant 2 à 3 min avec le romarin et les graines de coriandre.
- Ajoutez ensuite tous les légumes et faites suer pendant 8 min environ.
- Versez l'eau et amenez à première ébullition. Couvrez et faites mijoter pendant 20 min environ, jusqu'à ce que les légumes soient tendres.
- Arrêtez le feu et mixez votre soupe.
- Ajoutez la crème, la fleur de sel et le persil haché.
- Servez avec des coquilles St Jacques (revenues dans du beurre ou de l'huile pendant à peine 30 secondes) et un filet d'huile aromatisé à la truffe blanche OU avec des chips de légumes (vitelottes) et du paprika.
51 Comments
S Sha ·
M mallory elise ·
C Celine ·
E elarael ·
S Skrockodile (Sabra) ·
V Vegeyum ·
K katie ·
E Eleonora ·
T Tartelette ·
B Bron ·
A Anali ·
D daniela ·
L Liz ·
H Hillary ·
S Simply...Gluten-free ·
C cindylola ·
C campodifragole ·
F foodgrump ·
F Flo Bretzel ·
A ann ·
S Sophie ·
G Gourmandises & glutenfree ·
L Lilo ·
A AppetiteforChina ·
K Kit ·
L Lydia (The Perfect Pantry) ·
M michelle @ us vs. food ·
K kat ·
Y YOYO Cooking ·
M Marie ·
J jennie ·
N nicole ·
B b comme bon ·
T Thérèse ·
A Aran ·
M mycookinghut ·
A Annemarie ·
G gracianne ·
M michelle ·
M Malvina ·
B Béa ·
J joey ·
D dom ·
A Alessandra ·
B Béa ·
A Alessandra ·
B Béa ·
A Alessandra ·
D Dana ·
J Julia ·
S Sini ·