Jerusalem Artichoke soup with roasted hazelnuts

Jerusalem Artichoke soup with roasted hazelnuts

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 5
  • Easy
  • Fat conscious
  • 15 minutes
  • 20 minutes
  • Waterkloof Circle of Life White Blend 2010


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes