Jerusalem artichoke or topinambur is a forgotten vegetable that’s making a comeback to supermarket shelves. They are irregular and slightly sweet tubers that are good to eat fresh in e.g. a salad, but we’re looking at two warm dishes.
Because soup’s always a big hit with the test panel, a topinambur soup could not be omitted. The recipe is simple and it’s the same as for any other soup, but I chose an original topping. I read online that Jerusalem artichoke pairs well with nuts and honey and those happen to be my homemade granola’s main ingredients. It might sound a bit strange to mix granola with soup, but it works!
And if you’d like to add a salty touch, crispy bacon bits are a perfect complement!
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Pieter was a stranger to topinambur and was pleasantly surprised by this soup! The granola is a great addition and it’s full of good nutrients. Two thumbs up from Pieter!
Kim loved how easy it’s to make, but she was missing something. Next time she’ll experiment with frying the onion beforehand and adding some garlic (Tip). She’s convinced that bacon bits are a welcome addition and she can recommend a crispy pancetta, smoked salmon strips or shrimps as a topping.
Kim’s tip: granola coconut flakes aren’t ideal in this soup. 😉
Valerie’s mom’s tip: add a dash of vodka to the soup!
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Have fun cooking and… bon appétit! 🙂