Turnip, Apple, And Jerusalem Artichoke Soup Recipe

Name: Turnip, Apple, And Jerusalem Artichoke Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek, trimmed; 1 small onion, coarsely chopped; 1 garlic clove; 1/4 cup extra virgin olive oil, plus more for drizzling; Fine sea salt; 2 1/2 cups water; 2 1/2 pounds turnips, peeled and diced; 1 1/4 pounds Jerusalem artichokes, peeled and diced; 2 tart apples, peeled, cored, and diced; Coarsely ground black pepper or Aleppo pepper; Medium-coarse sea salt

Servings: persons

1 leek, trimmed
1 small onion, coarsely chopped
1 garlic clove
1/4 cup extra virgin olive oil, plus more for drizzling
Fine sea salt
2 1/2 cups water
2 1/2 pounds turnips, peeled and diced
1 1/4 pounds Jerusalem artichokes, peeled and diced
2 tart apples, peeled, cored, and diced
Coarsely ground black pepper or Aleppo pepper
Medium-coarse sea salt

1
Cut leek lengthwise in half and rinse well. Finely chop leek together with onion and garlic.
2
Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek mixture and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add a pinch of salt and 1/2 cup of water. Bring to a gentle simmer, reduce heat to medium-low, and cook until water is almost completely evaporated, about 15 minutes.
3
Add turnips, artichokes, and remaining 2 cups of water. Cover and simmer until apple is soft and flavors have blended, about 30 minutes more.
4
Puree soup in batches in a blender until smooth. Add salt to taste. Serve drizzled with oil and sprinkled with a grinding of pepper and with salt, if desired.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 leek, trimmed, 1 small onion, coarsely chopped, 1 garlic clove, 1/4 cup extra virgin olive oil, plus more for drizzling, and more.

Yes, Turnip, Apple, And Jerusalem Artichoke Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!