Aunt Seraphina's Jerusalem Artichoke And Hazelnut Soup

Instructions

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