{"id":18494,"date":"2019-04-29T10:42:19","date_gmt":"2019-04-29T08:42:19","guid":{"rendered":"https:\/\/bake-street.com\/?p=18494"},"modified":"2026-04-08T12:27:43","modified_gmt":"2026-04-08T10:27:43","slug":"jerusalem-artichoke-soup-with-pesto","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/jerusalem-artichoke-soup-with-pesto\/","title":{"rendered":"Jerusalem artichoke soup with pesto and daikon chips"},"content":{"rendered":"

It’s been a long time since I’ve left you any soup or cream. You know that every week I usually make them at home and, besides preparing some that we like very much, I like to try other new versions. Today’s recipe is based on one by Ottolenghi<\/strong> from his book\u00a0The Nopi Cookbook<\/strong><\/a>, I really wanted to try it and I finally did. Jerusalem artichoke soup with pesto and daikon chips<\/strong> based on his famous Jerusalem artichoke soup with spinach and hazelnut pesto<\/strong>.<\/p>\n

What can I tell you about this man that you don’t already know? For me, he’s an inspiration. I love his cuisine, his way of working and combining flavors, as well as the incredible originality of his recipes. He is always a point of reference in my kitchen and his books are the first ones I look at when I want to do different things at home.<\/p>\n

<\/p>\n

Tupinambo or Jerusalem artichokes.<\/h5>\n

A few weeks ago I bought several ingredients in the fruit shop that are out of the ordinary, and among them I took tupinambos<\/strong> or also known as Jerusalem artichokes<\/strong>. I really wanted to try this soup a long time ago.<\/p>\n

\"Sopa <\/picture><\/div>\n
<\/picture><\/div>\n

What is tupinambo?<\/strong><\/p>\n

It is a tuber originating in North America. Its interior is white with an exterior that may have shades ranging from brown to purple. It receives other names like aguaturma, earth chestnut, sweet potato of cane, criadilla de agua<\/em>, sunflower of Canada..<\/strong>.<\/p>\n

Jerusalem artichoke arrived in Europe in the seventeenth century, the first plantations being cultivated in Paris in 1613. It was a very consumed food until the potato left it in the background. Its texture is very similar to that of the potato and its taste is reminiscent of the artichoke, but with sweet notes.<\/p>\n

It has diuretic properties, making it a perfect ingredient for people suffering from rheumatism and fluid retention. Besides regulate the amount of sugar in the blood, is rich in fiber and minerals. It has a satiating effect and is a wonderful intestinal regulator thanks to the presence of inulin<\/strong>.<\/p>\n

What is inulin?<\/h5>\n

It is a prebiotic fibre<\/strong> soluble in water that can be found in onions, garlic, asparagus, tupinambos and many other ingredients. These indigestible prebiotics encourage probiotics that, in turn, benefit the production of beneficial bacteria from our body forming the microbiota or intestinal flora<\/strong>. Inulin is converted into short-chain fatty acids (SFCAs), a product of prebiotic fermentation, and then transformed into healthy ketones that nourish your tissues. They can also nourish cells in the large intestine and produce hormones that control appetite.<\/p>\n

These beneficial bacteria aid digestion and absorption of food by playing an important role in immune function as well as helping to prevent colon cancer.<\/p>\n

Preparing tupinambo soup.<\/h5>\n

When preparing the soup you will only need to pay attention to it for the first few minutes. We will saut\u00e9e some ingredients to finish with the joint cooking of all. Of those grateful plates that, almost, almost, are done alone. In my case I have chosen to make it with\u00a0Dashi broth<\/strong>, which you can see how to do in this post<\/strong><\/a>, but can be made with any other type of broth. It’s very simple to make and you can enjoy a great first course.<\/p>\n

At the time of serving it you can do it with what you like most. Its taste is very pleasant, fresh and mild, so it becomes a very versatile dish when it comes to combining it with other elements.<\/p>\n

In my case I decided to make a watercress pesto with some dill, sage and hazelnuts to decorate the surface. In addition to using fresh watercress and daikon chips.<\/p>\n

The soup can be eaten both hot and cold, making it ideal to eat at any time of year.<\/p>\n

\"sopa-tupinambo-4\"<\/picture><\/div>\n
<\/div>\n
Porcelain Revol dishes<\/strong><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

It’s been a long time since I’ve left you any soup or cream. You know that every week I usually make them at home and, besides preparing some that we like very much, I like to try other new versions. Today’s recipe is based on one by Ottolenghi from his book\u00a0The Nopi Cookbook, I really […]<\/p>\n","protected":false},"author":2,"featured_media":18498,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[728,808,614,642],"tags":[581,1004,811,608,1005,919],"class_list":["post-18494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free","category-recipe","category-soups","category-vegetables-others","tag-coconut-milk","tag-daikon","tag-dill","tag-hazelnuts","tag-jerusalem-artichoke","tag-watercress"],"yoast_head":"\nJerusalem artichoke soup with pesto and daikon chips - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Jerusalem artichoke soup with pesto and daikon chips. Made with Jerusalem artichokes, coconut milk and Dashi broth. 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