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40 minutes

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Slow-roasted pork with spiced apple relish

4¼ hours

Jerusalem Artichoke soup with roasted hazelnuts

Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

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Jerusalem Artichoke soup with roasted hazelnuts

Serves 5

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

400 g Jerusalem artichokes, peeled and chopped
100 g potatoes, peeled and finely diced
250 g leeks chopped (the white part only)
100 g onions, chopped
50 g butter
3½ cups chicken stock
½ cup milk
½ cup cream
A pinch of ground nutmeg
Sea salt and freshly ground black pepper
50 g hazelnuts, roasted and chopped

Method

In a large saucepan, sweat the artichokes, potatoes, leeks and onion in the butter until the onions are tender but not coloured.

Add the chicken stock and simmer until the artichokes and potatoes are tender.

Add the milk, cream, nutmeg and seasoning and blend until smooth.

Reheat, adjust seasoning and serve garnished with chopped hazelnuts.