Helianthus soup: a comforting winter velouté

The helianthus is a vegetable rarely seen in markets or on stalls, and frankly not very well known. It is making a comeback, like other root vegetables, in some organic shops and stores, and is currently easy to find, as winter is the peak season for its harvest. With a flavour very similar to the Jerusalem artichoke, it lends itself to several culinary uses, including a velvety helianthus soup. Here’s a plant-based recipe full of flavour, indulgent, and ultra-comforting for cold winter days!

Helianthus: A Forgotten Root Vegetable

Here’s a rather discreet vegetable, almost too rare in our kitchens: a sort of cousin to the Jerusalem artichoke (Helianthus tuberosus in Latin), which it resembles, though with an even more pronounced artichoke flavour, the Helianthus strumosus is both a flower and a vegetable. It belongs to the Asteraceae family and is part of the Helianthus genus (like sunflowers), which offers a beautiful range of annuals and perennials, all with yellow flowers. Helianthus is a delight for naturalistic gardens and slightly wild or country gardens. It has a tendency to spread enthusiastically thanks to its running roots. But when you have space, it becomes downright radiant in large, bright patches in the garden. Its flowering occurs late, between August and September, depending on the region, and lasts until November. It grows tall, between 1 and 2 metres. Its underground tubercles, which interest us in the kitchen, are harvested between November and March.

I’ll tell you more about it in Helianthus: how to harvest, store, and cook it?

The recipe for helianthus velouté

Here’s my favourite recipe, creamy and flavourful. To cook it, you’ll need:

• 700 grams of helianthus tubercles
• 200 grams of tender-fleshed potatoes
• 2 shallots
• Olive oil and butter
• Fresh or liquid cream
• Coarse salt
• Pepper

1. Peel and finely chop the shallots.
2. Peel the potatoes and helianthus.
3. Cut each tubercle into two or three pieces, as well as the potatoes.
4. Sweat the shallots in a mixture of oil and butter.
5. Add the vegetables, mix them with the shallots, and cover with cold water. Add coarse salt (such as grey Guérande salt). Cook over medium heat for about 30 minutes.
6. Blend and add the cream, then pepper.
7. Serve hot and enjoy!

I like to sprinkle this velouté with Espelette pepper powder for a bit of colour, or when I have some on hand, to add a few sprigs of chervil.

Variations

You can use hazelnut oil for a more original flavour: heat it very gently, as it doesn’t tolerate high heat well, and always mix it with a knob of butter.

Potatoes always add binding to soups, and I personally like to add them with helianthus. But of course, you can cook this velouté without potatoes. For a very velvety texture, reduce the amount of water. You can also use homemade vegetable stock if you’ve prepared some, or a stock cube (mind the salt quantity).

The delicate flavour of helianthus, like Jerusalem artichoke or salsify, pairs well with truffle. This gives you a 4-star version, perfect as a starter for festive meals. In the same spirit, for a New Year’s Eve dinner, for example, a thin slice of foie gras on the plate or two pan-seared scallops before serving will amaze your taste buds! You could also add some chorizo pieces or fry slices of bacon for a heartier and equally delicious dish.

To go further…

With our articles on forgotten vegetables and root vegetables: Jerusalem artichoke: A Forgotten Vegetable to Rediscover; Skirret: An Easy-to-Grow Forgotten Perennial Vegetable, Orach in the Kitchen: Plant-Based Recipes of an Ancient Vegetable to Rediscover…

Do you love winter soups? Here are some ideas to change things up: 9 Original Plants for Flavourful Soups; Borage Leaf Soup; and the most traditional and delicious Pumpkin Soup concocted by Ingrid!

Do you love enjoying fresh produce straight from the garden? Our selection of books on edible gardens should inspire you.