Bean puree soup with Jerusalem artichoke

Cooked bean puree soup with Jerusalem artichoke

Time to cook: 60 minutes

Total Servings: 1

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.
Author of the recipe

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

	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.
	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...
	Bake the bell peppers in the oven or in an air fryer. Peel and peel the bell peppers, cut them into small pieces.
	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.
	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.
	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.
	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!)