Every season has its own smells. Winter calls for a bowl of piping hot, creamy soup.
In my kitchen are welcome all soups, minestre and creamy vegetable vellutate.
I find them light and comforting. Easy to make but interesting. Rustic but yet elegant.
They are perfect for many occasions. Pure comfort food for body and soul.
What do you think to cook a seasonal Vellutata? Today I share with you my own creamy Jerusalem Artichoke soup with crunchy kale chips recipe!
Soup recipe in Italian cousine
Vellutata is a creamy -usually- vegetable soup. In Italy find three different kind of soups. In order to understand the main differences between soup, minestra and vellutata, check out HERE.
For this soup, I’d like to suggest a somewhat unlikely main ingredient: the Jerusalem artichoke, also known as Sunchoke or Topinambour.
Something about Jerusalem Artichoke
Its flavor is similar to artichokes although it’s often likened to potatoes for its texture. Unlike potatoes, however, the Topinambour is low in starch and calories, making it a great choice for diabetics.
Onion rings add a good taste to this creamy and delicious soup. Easy to make. Perfect for a country but yet elegant table.
Monica, buona cucina!
An healthy alternative to the onion rings: crunchy kale strips
Crunchy kale chips are ready in few minutes. Wash and dry well -with a sheet of Kitchen paper- 2 big kale leaves. Cut into little stripes, place on a baking tray brushed with a bit of olive oil, cook in preheated oven (190 Celsius degrees) for just 3 minutes until crunchy. Season with a bit of salt after baking. It’s possible to cook it also in a pan.
- In this recipe, the cream doesn’t come from dairy (in fact, there is no eggs, milk or cream), but from potato.
- My onion rings are ready in few minutes. I choose little rings from a couple of onions. You need just 2-3 onions for portion. I dip them in flour and I cook in a pan with hot olive oil for 2 minutes for side. Set aside and garnish the soup with warm onion rings.
300 g Jerusalem Artichoke
1 large yellow potato
1 small white onion or 2 shallots
sweet paprika, to taste
20 g butter
extra virgin olive oil to taste
salt and black pepper to taste
approximately 1 ½ liter of water
fresh parmigiano reggiano, grated
2 little kale leave
Wash and clean potato and Jerusalem Artichoke helping you with a potato peeler for both. Then chop into small cubes. Set aside.
Chop finely onion or shallots and cook it in a pot with a little bit of oil and butter for about 5 minutes on a medium-low heat. Stirring often with a spoon.
Add potato and Jerusalem Artichoke cubes, stir well, add paprika and water.
Cook on a medium-low heat for about 30 minutes. Use an immersion blender to obtain a creamy texture.
Serve in a bowl, garnishing with fried onion rings (or crunchy kale strips), a bit of grated pecorino cheese and freshly grated black pepper.
Find all my comforting soup recipes HERE
Articolo disponibile anche in Ita