Instructions
- Melt Butter in a large pot over medium heat.
- Add Onion and cook until softened, about 5 minutes.
- Add Garlic and cook for 1 minute more.
- Add Jerusalem Artichokes and Vegetable Broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until artichokes are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in Heavy Cream, Salt, Pepper, and Nutmeg.
- Heat through, but do not boil. Serve hot, garnished with toasted Hazelnuts.
