Topinambur, ginger and chestnut cream soup.

DI Chiara Maci | 18 Oct 2017


The cuddle of the season. The cream soup: my ultimate comfort food.

Topinambur, ginger and chestnut cream soup.

You certainly may have tasted the main character, the tuber with a consistency similar to potatoes and with a delicate taste similar to artichoke.

Besides, they are also good for your health, what more could you wish for.



400g topinambur

100g cleaned potatoes

100g boiled and cleaned chestnuts

1 leek or shallot

500ml vegetable broth

Fresh ginger

Oil evo




– First, boil chestnuts (adding one bay leaf to the water if you like). Peel them when tepid. If you have no time, you can use vacuum packed ones.

– Peel topinambur and potatoes and cut them roughtly, trying to maintain a uniform size for cooking.

– Clean the leek and cut it into rounds. Brown it in a pan with a little oil.

– Add potatoes and topinambur.

– Dilute with the vegetable broth previously prepared, until all the vegetables are covered with it.

– Put a small piece of ginger in infusion (as you like and cut in a different way from the other vegetables in order to recognize it later) that you will take off before blending everything.

– Cook for about 20 minutes. Adjust salt.

– Mix with the hand blender, directly inside the saucepan.

– Serve the topinambur cream soup with a few boiled chestnuts on top, a little oil evo and a sprinkling of freshly ground black pepper.

Photo By Chiara Maci
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