Author Notes
I know. Topinambours are ugly and not always easy to cooke - but they are also delicious. They have a hazel-nutty aftertaste —MarieGlobetrotter
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Ingredients
- Soup
-
750g
Topinambour
-
1
medium Onion
-
1 tablespoon
butter
-
150 milliliters
White wine
-
1 liter
Vegetable broth
-
1/2 cup
half-half or heavy cream
-
Salt and pepper
- Crabmeat and topinambour topping
-
250g
topinambour
-
1/2 cup cups
crabmeat
-
2 teaspoons
parsley
-
1/2
Lemon, zest only
Directions
-
Peel the topinambour and onion and cut into dices. Heat 1 tbsp of butter in a saucepan and cook for 5 minutes on medium heat
-
Add the white wine and the vegetable broth. Lower the heat somewhat and cook for another 20 minutes.
-
Puree the soup, pour the cream and season to taste. Let it simmer until heated through.
-
For the topping: Stir together crabmeat, parsley and lemon zest
Cut the topinambour into small dices, melt 1 tbsp butter in a skillet and fry until crispy.
-
Serve the soup and sprinkle the crabmeat and topinambour chips on top. Enjoy!
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