Jerusalem Artichoke Soup with Toasted Hazelnuts

Jerusalem Artichoke Soup with Toasted Hazelnuts : A silky soup with a delicate nutty flavor, perfect for chilly evenings. The toasted hazelnuts add a crunch that changes everything.

• 4 servings
• Preparation 15 min
• Cooking 25 min
• Total 40 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : jerusalem artichoke soup

• 600 g Jerusalem artichokes, peeled and cut into pieces
• 1 onion
• 1 medium potato
• 20 g butter
• 700 ml chicken broth
• 100 ml heavy cream
• 40 g whole hazelnuts
• 1 pinch of nutmeg
• 1 tsp salt
• 1 pinch of pepper

Preparation : jerusalem artichoke soup

1. Peel the Jerusalem artichokes and drop them into lemon water so they do not turn dark. Cut the potato into pieces.
2. Put the quartered onion in the bowl and chop. 5 secspeed 5
3. Add the butter and saute. 3 min100°Cspeed 1
4. Add the Jerusalem artichokes, potato, broth, salt, pepper and nutmeg. Cook. 22 min100°Cspeed 1reverse
5. While it cooks, toast the hazelnuts in a dry skillet for 4 minutes, then roughly crush them.
6. Add the cream and blend until the soup is smooth. 1 minspeed 8
7. Adjust the seasoning, serve very hot and sprinkle with the toasted hazelnuts.

Storage: 3 days in the refrigerator, or 2 months in the freezer without the hazelnuts.

You can make this dish stress free with simple ingredients. Allow about 40 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.