New Recipe – Potato-Sunchoke-Wild Garlic Velouté

When I look out of the window I can indeed see green meadows and trees with leaves but there is also storm and snow. We had minus 2 degrees in the morning, it is bitter cold. Nonetheless you can find spring flowers everywhere, some of them like the daffodils with “hanging heads”. But they are there and make us believe that spring is near.


As my husband and I like eating soups very much, my first idea yesterday evening was to make a warming velouté from vegetables (we often take it in real winter). The second idea was of course to make it more springlike. I went out in the afternoon and collected nettles and bugles, two plants that are not only glowing in the most beautiful colours but are also edible and have enormous health benefits.

  • Ingredients (serves 2)

  • ½ of an onion
  • 1 garlic clove
  • 5-6 medium size potatoes
  • 6-8 sunchokes for the soup (plus 3 to slice and bake in the oven)
  • about 4-5 cups of water (the vegetables must be covered)
  • ¼ cube vegetable broth
  • salt, pepper
  • a handful wild garlic leaves
  • 4 tbsp sunflower seeds
  • oil for the pan, oil for the soup, oil for the sunchoke slices


Peel vegetables. Cut onions, garlic, potatoes and sunchokes. Fry oil in a pan, add cut vegetables, salt, pepper and stir fry for 2-3 minutes. Pour the water in, add vegetable broth cube and bring to the boil. Season again, then lower the heat and simmer for about 15 minutes.

Preheat oven to 200 ° C.

Slice the sunchokes very finely. I did it with the truffle slicer. Put the slices in a bowl, add sunflower seeds, oil and salt and mix well. Put the sunchoke slices on a lined tray (with parchment paper), they shall not overlap. Bake for 10 minutes. Have an eye on it, it can happen from one minute to another that they burn.

Blend the vegetable soup until smooth. Add some oil and the wild garlic leaves and pulse. Don´t overdo – the wild garlic should be seen as tiny pieces. If you puree too long, it will become a green velouté.


Serve in bowls or soup plates, garnish with baked sunchoke slices (need to be used with caution: danger of addiction!), sunflower seeds and edible flowers to keep in mind that spring is near!

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