Aunt Seraphina's Jerusalem Artichoke And Hazelnut Soup

Name: Aunt Seraphina's Jerusalem Artichoke and Hazelnut Soup (Standard)
Total time: 1 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 lb Jerusalem Artichokes-peeled and chopped; 1 Yellow Onion-chopped; 2 Garlic cloves-minced; 4 cups Vegetable Broth; 1/2 cup Hazelnuts-toasted; 2 tbsp Butter; 1/4 cup Heavy Cream; 1 tsp Salt; 1/2 tsp Black Pepper; 1/4 tsp Nutmeg

⏱1h

👥6

🔥220 cal

Easy

🍽️Holiday

A comforting and earthy soup featuring the unique flavor of Jerusalem artichokes, complemented by toasted hazelnuts.

1 lb Jerusalem Artichokes-peeled and chopped

1 Yellow Onion-chopped

2 Garlic cloves-minced

4 cups Vegetable Broth

1/2 cup Hazelnuts-toasted

See all 10 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥220 cal

Easy

🍽️Holiday

A comforting and earthy soup featuring the unique flavor of Jerusalem artichokes, complemented by toasted hazelnuts.

#Soup #Vegetarian #Fall #Winter

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.

Ingredients

1 lb 450 g Jerusalem Artichokes-peeled and chopped
1 1 medium Yellow Onion-chopped
2 2 Garlic cloves-minced
4 cups 950 mL Vegetable Broth
1/2 cup 60 g Hazelnuts-toasted
2 tbsp 30 mL Butter
1/4 cup 60 mL Heavy Cream
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1/4 tsp 1.25 mL Nutmeg

Equipment

Large pot
Blender or immersion blender

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.

Nutrition per serving

Calories 220

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Aunt Seraphina's Jerusalem Artichoke And Hazelnut Soup

Aunt Seraphina's Jerusalem Artichoke And Hazelnut Soup

Ratings & Reviews

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