Bean puree soup with Jerusalem artichoke
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There's a new topinambour variety on the market that has almost smooth tubers - easy to wash-clean. Trying to get them on the family menu in different forms. Grated salads are the easiest. In soups - as a puree. The unexpected thing was the persistent and quite strong aroma of sunflower oil. But it is quite appropriate.
Ingredients for bean puree soup with Jerusalem artichoke
- Beans (dry, any kind, but white ones are more elegant) - 1 cof.tsp. = 85 g
- Topinambur (tubers)
- Onions
- Sweet pepper (any color, but red is better)
- Salt
- Pepper mixture (mix of reds or freshly ground black)
- Thyme (dried or fresh)
- Greens (like bunch parsley or thyme blossom - for decoration)
How to cook bean puree soup with topinambour step by step with photos
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Soak the beans for 6-8 hours, conveniently overnight. In the morning, add the beans and topinambur, chopped into free-form chunks, and onions. Cook over low heat until the vegetables soften. |
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Topinambour can be not peeled, just washed with a brush. But mine was bought a week ago and has lost its commercial appearance. And the mashed potatoes will be lighter. If only the beans were colored... |
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Bake the bell peppers in the oven or in an air fryer. Peel and peel the bell peppers, cut them into small pieces. |
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Grind the cooked beans with the vegetables directly in the pot with an immersion blender. Add the chopped roasted peppers, salt, pepper and thyme - fresh or dry. Stir and let it stew under the lid for 10 minutes. |
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Serve the soup with the rye croutons, garnished with parsley and thin rings of hot pepper (not really rings, but moderately hot)...). Variant: chop the roasted peppers with the beans. One less step, so a little faster. |
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Very beautiful and unexpectedly you can decorate bean soups (especially pureed ones, not the most presentable) not only with greens, onion rings and chili, but also with flowers - thyme "is a friend" with beans of all kinds. |
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One more variant of serving: with grated parmesan or crumbled brynza. (The color of the soup is due to the peppers. It's not pumpkin!) |
Salt, Spicy, Greens, Thyme, Hot, Onions, Sweet, Bell peppers, Soups, Pepper mix, Hot Soups, Jerusalem artichoke
