Creamy Jerusalem Artichoke, Fennel and White Bean Soup with Roasted Lemon and Crispy Rosemary Crumbs
An original, elegant soup with earthy sweetness from Jerusalem artichokes, a gentle anise note from fennel, and silky body from white beans. It is finished with roasted lemon for brightness and crispy rosemary bread crumbs for contrast.
Ingredients
- 500 g Jerusalem artichokes (peladas and cut en trozos medium)
- 1 grande 300 g fennel bulb (without stalks duros, thinly sliced)
- 1 mediana 180 g yellow onion (chopped)
- 3 dientes 9 g garlic (chopped)
- 240 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 1 1 unit lemon (the mitad sliced finas and the otra mitad for juice)
- 60 g rustic bread (desmenuzado or crushed en migas gruesas)
- 2 g fresh rosemary (muy chopped)
- 2 g fresh thyme (solo leaves)
- 2 g black pepper (or to taste)
- 6 g salt (or to taste)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the slices from half of the lemon on a small tray, brush them with 1 teaspoon of the olive oil, and roast for 10 to 12 minutes until lightly browned at the edges. Set aside.
- 2
In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and fennel with a pinch of salt and cook for 8 minutes, stirring occasionally, until softened.
- 3
Add the garlic, thyme, and Jerusalem artichokes. Cook for 3 more minutes, stirring so everything is well coated with the oil and aromatics.
- 4
Add the cooked white beans and vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for 20 minutes, or until the Jerusalem artichokes are very tender.
- 5
While the soup cooks, make the crispy crumbs. In a small skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the rustic bread crumbs, chopped rosemary, and a pinch of salt. Cook for 4 to 6 minutes, stirring often, until golden and crisp. Set aside.
- 6
Remove the pot from the heat and blend the soup until very smooth. If it is too thick, add the water little by little until you reach the desired consistency.
- 7
Add the juice from the other half of the lemon, the salt, and black pepper. Taste and adjust the seasoning if needed.
- 8
Serve the soup hot and finish each bowl with the roasted lemon slices, chopped or lightly squeezed over the top, plus the crispy rosemary crumbs.
Chef tips
For an extra silky texture, pass the blended soup through a fine sieve. Roast the lemon only until lightly caramelized, not burnt, to keep the flavor balanced.
Substitutions
You can substitute Jerusalem artichokes with parsnips for a different, less earthy profile. The rustic bread can be replaced with gluten-free bread to adapt the recipe. If you do not have fresh thyme, use 1/2 teaspoon dried thyme.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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