Aunt Seraphina's Jerusalem Artichoke And Hazelnut Soup

Name: Aunt Seraphina's Jerusalem Artichoke and Hazelnut Soup (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 2 lb Jerusalem Artichokes-peeled and thinly sliced; 1 Shallot-finely minced; 4 Garlic cloves-minced; 6 cups Homemade Vegetable Stock; 1/2 cup Hazelnuts-skin on, toasted; 4 tbsp Clarified Butter; 1/2 cup Crème Fraîche; 1 tbsp White Truffle Oil; 1 tsp Fleur de Sel; 1/4 tsp White Pepper

⏱1h 30m

👥6

🔥300 cal

Hard

🍽️Holiday

A luxurious and refined soup showcasing the earthy sweetness of Jerusalem artichokes, enhanced with white truffle oil and a delicate hazelnut foam.

2 lb Jerusalem Artichokes-peeled and thinly sliced

1 Shallot-finely minced

4 Garlic cloves-minced

6 cups Homemade Vegetable Stock

1/2 cup Hazelnuts-skin on, toasted

See all 10 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥300 cal

Hard

🍽️Holiday

A luxurious and refined soup showcasing the earthy sweetness of Jerusalem artichokes, enhanced with white truffle oil and a delicate hazelnut foam.

#Soup #Vegetarian #Fall #Winter #Truffle #Foam

Instructions

Gently sweat Shallot and Garlic in Clarified Butter until translucent, about 5 minutes.
Add Jerusalem Artichokes and cook for 3 minutes, stirring frequently.
Add Homemade Vegetable Stock. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until artichokes are very tender.
Blend the soup until completely smooth using a high-speed blender. Strain through a fine-mesh sieve.
Return the soup to a clean pot. Stir in Crème Fraîche, Fleur de Sel, and White Pepper. Heat gently.
To make the hazelnut foam: Blend 1/4 cup toasted Hazelnuts with 1/4 cup of the warm soup until smooth. Strain and froth using an immersion blender.
Serve the soup hot, drizzled with White Truffle Oil and topped with Hazelnut Foam.

Ingredients

2 lb 900 g Jerusalem Artichokes-peeled and thinly sliced
1 1 medium Shallot-finely minced
4 4 Garlic cloves-minced
6 cups 1.4 L Homemade Vegetable Stock
1/2 cup 60 g Hazelnuts-skin on, toasted
4 tbsp 60 mL Clarified Butter
1/2 cup 120 mL Crème Fraîche
1 tbsp 15 mL White Truffle Oil
1 tsp 5 mL Fleur de Sel
1/4 tsp 1.25 mL White Pepper

Equipment

Large pot
High-speed blender
Fine-mesh sieve
Immersion blender

Instructions

Gently sweat Shallot and Garlic in Clarified Butter until translucent, about 5 minutes.
Add Jerusalem Artichokes and cook for 3 minutes, stirring frequently.
Add Homemade Vegetable Stock. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until artichokes are very tender.
Blend the soup until completely smooth using a high-speed blender. Strain through a fine-mesh sieve.
Return the soup to a clean pot. Stir in Crème Fraîche, Fleur de Sel, and White Pepper. Heat gently.
To make the hazelnut foam: Blend 1/4 cup toasted Hazelnuts with 1/4 cup of the warm soup until smooth. Strain and froth using an immersion blender.
Serve the soup hot, drizzled with White Truffle Oil and topped with Hazelnut Foam.

Nutrition per serving

Calories 300

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Aunt Seraphina's Jerusalem Artichoke And Hazelnut Soup

Aunt Seraphina's Jerusalem Artichoke And Hazelnut Soup

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