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Jerusalem Artichoke & Ramps Vegetable Soup And Poached Egg With Potato Hash

Vegetable Soup

Picking back up where I left off… almost a month ago. I never intended to let that much time go by in between my posts but "busy" took a hold of me and would not let go. Most of my April was dedicated to workshop planning every day after work. Menus, photo assignments, logistics, etc… To make each workshop different and informative requires a good bit of planning and brainstorming. And a whole lot of organization back and forth with everyone. Don’t worry, I cooked a lot and photographed a bunch while away from the blog. Just did not have any energy left after a day on 2 sets and a load of emails and spreadsheets to edit and write.


Yes, I could have just come here with stuff but I want to be here because I have pushed myself a little harder. A new light, a new set up, a new way to look at my composition. Time to ponder and play. This is what this page is about to me. To write something that will resonate with me, because hopefully it will with you too. Not everyday is bliss, and not everyday is prose. Everyday though made me take a step away from this page and while I first I enjoyed taking some mandatory time off, the feeling of being away from my "fun" brain made me miss it even more so.


The soft and automatic music of my fingers on the keyboard. The click-clack of the camera. The clinging of bowls against surfaces. The swishing of fabrics against each other. There is something special about this space. My personal projects. This blog. It made me realize how much of a solitaire time I have lived these last eight months. I did not bother me to have the same meal days in a row. A big bowl of veggie soup, right now my favorite one on rotation is filled with sunchokes, ramps, turnips, parsnips. A drizzle of chili oil. A sprinkle of sumac. Variations upon variations of potatoes hash and an egg on top. Fried, poached, soft boil, etc…

Vegetable Soup

I did enjoy some of this time apart. It was nice to reconnect with my old self, to find the new one and make plans for the self I enjoy being around more: the one who shares with Bill all the little and big things. All the silly moments and the most frightening ones. In about a month, he will be here for good. My small rental house will have to make do for a few months while we find the place better suited for us. I am unbelievably happy to be discovering some of the town with him, all the "firsts", places and events. All in due time. Soon.



I am ready to pick back up where we left off. I can’t wait to cook for the two of us again. Have people over this Summer for backyard gatherings. Where my new friends here can finally spend some time to get to know him. And us.

In the meantime, there will be a few more meal rotations in my future and I am fine with that.

 Especially when it involves Jerusalem Artichokes & Ramp Vegetable Soup and Poached Eggs on Potato Hash.

Egg Potato Hash

Jerusalem Artichoke and Ramps Vegetable Soup

Serves 4 as a main dish

1/2 pound ramps (wild leeks) (or 4-6 small leeks), cut on the bias and rinsed well

1 pound Jerusalem artichokes (peeled and quartered)

1 small head cauliflower

3 cloves garlic
4 turnips (peeled and quartered)
3 parsnips (peeled and cut into 1-inch thick rounds)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 or 2 oregano sprigs
1 to 2 cups water, or veggie or chicken stock

Preheat oven to 375F and position a rack in the middle.

On a large baking sheet, place the ramps and Jerusalem artichokes. 
Trim the outer leaves from the cauliflower head. Cut in quarters, remove the core, and cut the cauliflower into medium size florets. Place on a large baking sheet.
Peel the garlic and place on the baking sheet with the cauliflower.
Finely add the turnips and parsnips to the same baking sheet.
Drizzle with the oil, salt and pepper. Place the oregano on top and roast for about 20-25 minutes. Remove the oregano
Let cool slightly. Place in a food processor, start running the machine and add enough water to have a creamy soup. Re-season if necessary with salt and pepper. 


Poached Egg On Potato Hash:

Serves 2

3/4 pound multi colored potatoes

1/2 red onion onion, sliced

  • 1 tablespoon olive oil
  • Kosher salt
  • 2 tablespoons fresh oregano
  • 2 large eggs
  • Preheat oven to 400°. On a rimmed baking pan, mix potatoes with onion, olive oil, salt and pepper. Bake, stirring a couple of times, until potatoes are tender, 20 to 25 minutes.
  • Bring a large saucepan of lightly salted water to a boil. Reduce heat to maintain a steady simmer. Crack one egg into a glass measuring cup, hold close to water’s surface, and let egg slip gently into water. Repeat with rest of eggs. Cook 3 minutes, or until eggs are softly set.
  • Divide potatoes between 2 plates. Using a slotted spoon, transfer a poached egg onto each plate of hash and sprinkle with pepper to taste. Sprinkle with additional oregano.

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Kiran @ May 9, 2013 um 4:00 am

Utterly beautiful styling, Helene. And I hope we get to taste some ramps before the season is over. It's almost impossible to get it here in Orlando 😀

Unknown May 9, 2013 um 10:32 am

I'm so glad I've come across your blog- such beautiful photos! That soup looks so cream and delicious!

Unknown May 9, 2013 um 11:52 am

Your work never fails to leave me speechless, Helene! The thoughtful, yet effortless looking styling with just the right touches always creates a story and a place that fits so perfectly with your writing. This post is wonderful! Thank you for your inspiration 🙂

Karine May 9, 2013 um 12:15 pm

Dishes look delicious!

Dan FromPlatter Talk May 9, 2013 um 1:45 pm

Congrats on another award (Saveur.) I'm new to this but am able to recognize excellence and style. Thanks for the inspiration, I will be following your blog!

Asha @ FSK May 9, 2013 um 1:58 pm

Gorgeous Helene! And agree with you on how the blog helps one grow and allows that extra push to experiment, learn and become better and find new interests! 🙂

Love the soup photos! And, its great to see more savory themes here 🙂

Marie Matter May 9, 2013 um 2:34 pm

This is just lovely!

Aurora May 9, 2013 um 3:18 pm

Your recipes are lovely and your photography is so beautiful. I really enjoy reading your posts.

Rocky Mountain Woman May 9, 2013 um 6:07 pm

I have been into poached eggs on potato hash for a little while now. Sometimes I throw in a crouton or two!

lovely lovely shots (as always)…

Anonymous May 9, 2013 um 9:53 pm

OOoooo what a beautiful post! You've inspired me to pick up some multi-colored potatoes at the market on my way home today.. Always inspiring words, pictures, recipes… Thank you!

Helene May 10, 2013 um 1:15 am

Asha: been posting more savories than sweets for the last couple of years now…! Where you been ?!! 🙂

ami@naivecookcooks May 10, 2013 um 1:49 am

Soup looks really good!

Maja Skorupska May 11, 2013 um 8:48 am

Helen! The food – delicious! Styling beautiful and inspiring! The artichokes – enormous;) there are no Jerusalem artichokes, there are no artichokes, i have to get them from Berilin, and they are tiny;( The soup lovely:)

Rosemary C May 17, 2013 um 3:57 pm

I love the taste of Jerusalem artichokes but cannot digest them! The soup looks delicious all the same. And I do love eggs, potatoes and onions together. I'll try it with oregano next time, thanks for the tip!

Unknown May 18, 2013 um 7:07 am

I just got your book and loving it. Love your post, beautiful images…

Jaime May 22, 2013 um 1:07 pm

I can't express how much I enjoy your posts. They are warm and comfortable – like your photos and the recipes they depict. Honest. Sincere. Heartwarming. You are my favorite blogger!

Trisha @ Vignette May 23, 2013 um 5:09 pm

This soup looks so comforting and hearty! The quality of light is so beautiful in these photographs. I really enjoyed reading your words. I feel the same way towards my own blog – it really helps me connect with myself more than anything, and in turn, hopefully with others. Thank you for sharing.

Dany November 8, 2013 um 10:01 pm

Really beautyfull and cool ! I want eat it ! 😉

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