Aunt Seraphina's Jerusalem Artichoke And Hazelnut Soup

Name: Aunt Seraphina's Jerusalem Artichoke and Hazelnut Soup (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: Holiday
Ingredients: 1.5 lb Jerusalem Artichokes-peeled and chopped; 1 Yellow Onion-finely chopped; 3 Garlic cloves-minced; 5 cups Vegetable Broth; 1 Leek-white and light green parts only, thinly sliced and washed; 1/2 cup Hazelnuts-toasted and roughly chopped; 1 tbsp Hazelnut Oil; 3 tbsp Butter; 1/3 cup Heavy Cream; 2 tbsp Dry Sherry; 1 tsp Salt; 1/2 tsp White Pepper; 1/4 tsp Nutmeg

⏱1h 15m

👥6

🔥250 cal

Medium

🍽️Holiday

A more nuanced version of the classic soup, with browned butter, a touch of sherry, and a hazelnut oil drizzle.

1.5 lb Jerusalem Artichokes-peeled and chopped

1 Yellow Onion-finely chopped

3 Garlic cloves-minced

5 cups Vegetable Broth

1 Leek-white and light green parts only, thinly sliced and washed

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⏱1h 15m

👥6

🔥250 cal

Medium

🍽️Holiday

A more nuanced version of the classic soup, with browned butter, a touch of sherry, and a hazelnut oil drizzle.

#Soup #Vegetarian #Fall #Winter #Sherry

Instructions

Brown Butter in a large pot over medium heat. Remove from heat and set aside.
Add Onion and Leek to the pot and cook until softened, about 7 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 25-30 minutes, or until artichokes are very tender.
Add Sherry and simmer for 2 minutes.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth.
Return the soup to the pot. Stir in Heavy Cream, Salt, White Pepper, and Nutmeg.
Heat through, but do not boil. Serve hot, garnished with toasted Hazelnuts and a drizzle of Hazelnut Oil.

Ingredients

1.5 lb 680 g Jerusalem Artichokes-peeled and chopped
1 1 medium Yellow Onion-finely chopped
3 3 Garlic cloves-minced
5 cups 1.2 L Vegetable Broth
1 1 Leek-white and light green parts only, thinly sliced and washed
1/2 cup 60 g Hazelnuts-toasted and roughly chopped
1 tbsp 15 mL Hazelnut Oil
3 tbsp 45 mL Butter
1/3 cup 80 mL Heavy Cream
2 tbsp 30 mL Dry Sherry
1 tsp 5 mL Salt
1/2 tsp 2.5 mL White Pepper
1/4 tsp 1.25 mL Nutmeg

Equipment

Large pot
Blender or immersion blender

Instructions

Brown Butter in a large pot over medium heat. Remove from heat and set aside.
Add Onion and Leek to the pot and cook until softened, about 7 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 25-30 minutes, or until artichokes are very tender.
Add Sherry and simmer for 2 minutes.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth.
Return the soup to the pot. Stir in Heavy Cream, Salt, White Pepper, and Nutmeg.
Heat through, but do not boil. Serve hot, garnished with toasted Hazelnuts and a drizzle of Hazelnut Oil.

Nutrition per serving

Calories 250