Jerusalem artichoke soup, olive ricotta

Olives noires de Nyons PDO Huile d'olive goût subtil
Subtle flavour
Velouté de topinambour, ricotta d’olives
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 500 g Jerusalem artichoke
  • 1 potato
  • 1 onion
  • 10 cl organic single cream
  • 100 g ricotta
  • 20 Black olives from Nyons PDO
  • 4 c. à soupe French olive oil with a subtle flavour
  • 10 hazelnuts
  • A few sprigs of chives
  • 2 slices of Bayonne ham (PGI)
  • Salt and pepper

Tip

For this Jerusalem artichoke and black olive ricotta soup, we recommend using a subtle-flavoured French olive oil for its mildness and aromas of (dried, ripe) fruit and flowers, accompanied by vegetal notes.Among the French olive oils with a subtle flavour, you’ll find: PDO Languedoc olive oil, PDO Nice olive oil, PDO olive oil from Nyons, and French olive oils made from the Lucques, Grossane, Tanche, Cailletier and Négrette varieties, amongst others...

Instructions

  • Peel and finely chop the onion.
  • Peel the Jerusalem artichokes and the potato, then cut them into pieces.

  • Pour 1 tablespoon of subtle-flavoured French olive oil into a saucepan, heat it, and fry the onions. Add the Jerusalem artichokes and the potato. Fry them for 5 minutes, stirring regularly. Then cover them with water, add salt and cook for about 30 minutes.

  • Blend the Jerusalem artichokes with some of the cooking liquid. Set aside the rest of the cooking liquid and add it a little at a time until the desired consistency is achieved. Add the single cream and 2 tablespoons of subtle-flavoured French olive oil.

  • Roast the hazelnuts, then chop them coarsely.
  • Slice the Bayonne IGP ham into thin strips.

  • Stone the Nyons black olives (PDO) and chop them.

  • Whisk the ricotta with 1 tablespoon of olive oil, then stir in the black Nyons olives.
  • Place a quenelle of cream on each plate of velouté, then sprinkle with crushed hazelnuts and top with a few slices of ham.

Tip

For this Jerusalem artichoke and black olive ricotta soup, we recommend using a subtle-flavoured French olive oil for its mildness and aromas of (dried, ripe) fruit and flowers, accompanied by vegetal notes.Among the French olive oils with a subtle flavour, you’ll find: PDO Languedoc olive oil, PDO Nice olive oil, PDO olive oil from Nyons, and French olive oils made from the Lucques, Grossane, Tanche, Cailletier and Négrette varieties, amongst others...
We recommend...

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

All recipes

You might also be interested in

Taboulé printanier
Spring tabbouleh