Ah the old vegetables, oops, finally, the old vegetable ! We see them on the stalls of the markets, but we never know what to do with it.
Then to warm up our (long) evenings of fall here is a soup, all sweet, pointed out by the Sichuan pepper and the fig, violette de Solliès is my fig’s favorite, but it you have already noticed !!!

Soup of jerusalem artichokes, parsnips and figs

Ingredients (for 2-3)

  • 700 g jerusalem artichokes
  • 2 parsnips
  • 50 cl of water
  • 50 cl of milk
  • 20 g of butter
  • 1 clove of garlic
  • 2 figs, violets
  • 1 c to c of honey
  • The Sichuan pepper
  • Salt

Description

Peel the jerusalem artichokes and parsnips and cut them into chunks and then peel a clove of garlic.
Put the vegetables and garlic in a saucepan and cover with water and milk and cook for 20 min.

During this time cut the figs into slices, melt 10 g of butter in a frying pan and add the figs.
After a minute add the honey and a few grains of Sichuan pepper, and let cook 1 additional minute and remove from heat.

Once vegetables are cooked, mix finely, add the remaining butter and season.

Make the soup in a bowl and add over the top of the slices of figs, and sprinkle a few grains of pepper.

Good soup !

Written by Doc

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