Topinambur Soup with Breaded Cheese Cubes
A creamy topinambur soup topped with crispy breaded cheese cubes, featuring fresh garden vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Jerusalem artichokes
- 100 g celery
- 1 onion
- 1 Garlic clove
- 1 tbsp butter
- 800 ml poultry broth
- 200 ml heavy cream
- Salt
- black pepper (freshly ground)
- ground cumin
- white wine vinegar
- 2 tbsp chopped parsley
- parsley for garnish
- 200 g sharp cheese (e.g., aged cheddar)
- 2 tbsp flour
- 1 egg
- 3 tbsp breadcrumbs
- oil for frying
Instructions
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1.
Peel the topinambur, celery, onion, and garlic. Roughly dice everything and sauté in hot butter until translucent. Deglaze with broth and cream, cover, season with salt and pepper, and simmer gently for about 25–30 minutes. Then puree finely and strain through a sieve if desired.
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2.
Cut the cheese into approximately 1½‑cm cubes. Coat each cube in flour, dip in beaten egg, then roll in breadcrumbs. Fry in hot oil for 2–3 minutes until golden brown. Drain on paper towels.
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3.
Bring the soup back to a boil, add more broth if needed for desired consistency, and reduce slightly. Finish by seasoning with salt, pepper, cumin, and white wine vinegar, stir in parsley, then ladle onto warmed plates, top with the breaded cheese cubes, and garnish with additional parsley.
