This classic soup originates within the European soups, mainly potato and celery, and has been given a modern twist by adding Topinambour. Topinambour, also called the Jerusalem artichoke, is a root crop native to North America and brought over to Europe centuries ago. They have a fine, nut-like taste, almost a bit sweet. And since they are high in Potassium and Iron, they’re good for your health, too.
The soup can be enriched with other root crops, such as celery root or root parsley. To add a tasty extra to the Topinambour soup, you can use mushrooms or even truffle. I’ve used truffle oil to enrich the Topinambour cream soup and it tastes excellent!
For preparation, peel and cut one pound of Topinambour (Jerusalem artichoke) into smaller chunks, add about a quarter pound (or more, if desired) celery root, and one onion, both finely chopped. Sauté the vegetables in butter or macadamia oil, and then add about one quart of vegetable broth (I am using beef broth which works just fine and adds extra flavor!).
Bring to a boil, cover up and let simmer for about 30 minutes until the vegetables are cooked well. Especially the Topinambour needs to be soft. When done, blend with a hand blender until a smooth, creamy soup has formed. You can play with the consistency by either adding more broth, or let some water evaporate. When you’re just there, add a cup or so of cooking cream (or soybean cream) and some small chunks of cold butter (no margarine!). Stir well until the desired consistency is reached. You can now add some truffle oil if desired, and top up with whipped cream (sugar-free!).
As a decoration, I love to add sautéed mushrooms on top directly on the plate.