Ingredients
Preparation
1. In a dry pan, toast the whole hazelnuts
2. For 2 minutes. Reserve.
3. In a saucepan, heat the butter and oil. Add the onion and celery and cook for 2 minutes.
4. Add the Jerusalem artichokes. Pour in the broth and cover the saucepan, let simmer for 20 minutes.
5. Using an immersion blender, reduce the soup to a velouté.
6. Pour in the cream. Season with salt and pepper.
7. Garnish the plates with roasted hazelnuts.
Jerusalem Artichoke Velouté with Roasted Hazelnuts
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The Jerusalem Artichoke Velouté with Roasted Hazelnuts is a delicious soup that combines the sweetness of Jerusalem artichokes with a delicious crunch of hazelnuts. This creamy and gourmet recipe adds a touch of originality. Perfect for a comforting meal or a refined starter, it will seduce lovers of unique and sophisticated flavors.
