Recipes › Soup › Vellutata di Topinambur Jerusalem Artichoke Soup Recipe

Vellutata di Topinambur Jerusalem Artichoke Soup Recipe

Recipe by Pedro M. A. Neves

Vellutata di topinambur is a refined Italian cream soup that celebrates the delicate, slightly nutty flavor of Jerusalem artichokes. This elegant dish transforms humble tubers into a silky, restaurant-quality soup perfect for cool weather dining. Originating from Italian regional cuisine, it exemplifies the technique of preparing vellutate—smooth, velvety vegetable purées bound with cream or broth.

Ingredients

• 800 g (28 oz) Jerusalem artichokes, peeled and cut into 2 cm chunks
• 1 medium yellow onion, diced (about 150 g)
• 2 medium potatoes (300 g), peeled and cubed
• 1 liter (4 cups) vegetable or light chicken broth
• 200 ml (¾ cup) heavy cream or whole milk
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon white pepper
• ¼ teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon crispy fried shallots (for garnish, optional)

Instructions

1. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and minced garlic, stirring frequently until softened and translucent, approximately 3–4 minutes. Do not allow the garlic to brown.

2. Add the peeled Jerusalem artichoke chunks and potato cubes to the pot. Stir well to coat with the oil and aromatics. Cook for 2 minutes, stirring occasionally.

3. Pour the vegetable broth slowly into the pot, ensuring all vegetables are submerged. Bring to a gentle boil over medium-high heat, then reduce to a simmer.

4. Simmer uncovered for 20–25 minutes, until the Jerusalem artichokes and potatoes are completely tender and easily pierced with a fork.

5. Remove the pot from heat and allow to cool for 2–3 minutes. Working in batches if necessary, carefully transfer the soup to a blender or use an immersion blender directly in the pot to purée until completely smooth.

6. Return the puréed soup to the pot if using a blender. Stir in the heavy cream, salt, white pepper, and nutmeg over low heat, stirring constantly for 1–2 minutes until fully incorporated and hot. Do not boil.

7. Taste and adjust seasoning as needed. Divide the soup among four serving bowls.

8. Garnish each bowl with fresh chopped parsley and crispy fried shallots if desired. Drizzle lightly with additional olive oil if preferred, and serve immediately.

Substitutions

• For dairy-free: replace heavy cream with unsweetened oat cream or cashew cream in equal measure
• For lighter version: substitute milk or additional broth for the heavy cream to reduce fat content
• For vegetable-only: use vegetable broth instead of chicken broth
• For added protein: stir in 100 g cooked pancetta or prosciutto before serving, or top with crispy bacon bits

Tips

• Jerusalem artichokes discolor quickly once peeled; work efficiently or keep them submerged in water with lemon juice until ready to cook
• For the silkiest texture, use an immersion blender rather than a traditional blender, as it prevents over-oxidation and maintains a more delicate consistency
• If the soup is too thick, thin with additional warm broth or cream in small increments until reaching desired consistency
• Make this soup up to 2 days ahead and store in the refrigerator; reheat gently over low heat, stirring occasionally to prevent scorching

While Jerusalem artichokes (topinambur) are not native to Italy, they have been cultivated in Italian cuisine since the 17th century and are particularly valued in northern regions like Piedmont and Veneto. The vellutata technique—creating refined, smooth cream soups—is a cornerstone of Italian culinary tradition dating to Renaissance court cooking, representing elegance and refined technique in Italian domestic cuisine.

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