French cuisine · Soups & Stews

Jerusalem Artichoke Velouté

Creamy soup made from Jerusalem artichokes with a nutty flavor, finished with cream and a drizzle of hazelnut oil.

Ingredients · for 4 servings

• 800 g Jerusalem artichokes
• 1 onion
• 1 garlic clove
• 800 ml vegetable stock
• 200 ml cream
• 30 g butter
• 2 tbsp hazelnut oil
• 40 g hazelnuts
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Scrub the Jerusalem artichokes thoroughly, peel thinly and place immediately in water with the lemon juice so the cut surfaces don't brown.
2. Finely chop the onion and garlic and sauté them in the butter over medium heat for 4 min. until translucent.
3. Drain the Jerusalem artichokes, slice them, add to the pot and sauté for 3 min. until fragrant.
4. Pour in the vegetable stock and simmer covered for 20–25 min. until the slices are butter-soft.
5. Purée the soup very finely, stir in the cream and season with salt and pepper — it should flow smoothly, not sit stiff.
6. Roughly chop the hazelnuts, toast them in a dry pan for 3 min., and serve the soup topped with them and a thread of hazelnut oil.