Roasted Jerusalem artichoke soup with hazelnuts
Prep time: 50 minServes: 4
Pairs with
The nutty sweetness of artichokes and depth of truffle oil want a round, full-bodied white.
Ingredients
- 500 g Jerusalem artichokes
- 1 yellow onion
- 2 garlic cloves
- 700 ml vegetable stock
- 100 ml cream
- 50 g hazelnuts
- Olive oil
- Butter
- Salt and pepper
- Truffle oil (optional)
Method
- 1Preheat oven to 200°C. Scrub artichokes, halve, and roast with olive oil for 25 min. Sauté onion and garlic in butter. Add roasted artichokes and stock. Simmer 10 min. Blend smooth, stir in cream. Toast and roughly chop hazelnuts. Serve with nuts and optional truffle oil.