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Author Notes: Topinambour, earth apple , sunchoke but definitely not jarusalem artichoke.This lovely root vegetable is native to North America , it has nothing to do with jarusalem nor artichoke.. Combined with the lovely mushrooms it turns out to be a delicious soup... —Piper Nigrum (GamzE)
- 700 g tapinambour
- 1 onion
- 1 carrot
- 200 ml cream
- 200 ml beef stock(or vegetable stock)
- black sesame seeds
- 2 tablespoons olive oil
- 300 g Black Trumpet Mushrooms
- 1 tablespoon butter
- Peel the earth apples and cut them and the carrots in cubes. Add olive oil in a pan, sweat your diced onions. Add the carrots cook for 1-2 minutes and then add the earth apples.
- Add the stock and simmer for 15-20 minute until they are soft. Blend them in a blender.
- Saute the mushrooms.
- Put the puree back in the pan, adjust the seasoning. Pour the cream on top. Add the sauteed mushrooms and simmer.
- Sprinkle some chopped dill and roasted sesame seeds on top.