Cream of Jerusalem Artichokes, Roasted Nuts, Tarragon and Truffle Oil

On dine chez Nanou
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Janna P.: "This soup is absolutely fantastic. I like to allo…" Read More
Cream of Jerusalem Artichokes, Roasted Nuts, Tarragon and Truffle Oil Recipe
9
45

Artichokes are a delicious and nutritious seasonal vegetable. This recipe for Cream of Jerusalem Artichokes, Roasted Nuts, Tarragon and Truffle Oil is a flavorful and bold soup dish that takes 45 minutes to prepare. This recipe combines the heartiness of Jerusalem artichokes with heavy cream and savory herbs. This is a decadent vegetarian soup that is palate pleasing perfection. We hope you share this with your friends because they will love it.

Ingredients

  • 600 grams jerusalem artichokes
  • 1 onion
  • 1 tablespoon olive oil
  • 1 deciliter white wine
  • vegetable broth
  • 2 deciliters heavy cream
  • hazelnuts
  • tarragon
  • truffle oil

Directions

  1. Peel the artichokes and the onions. Cut them in 4.
  2. Heat the olive oil in a pot, brown the artichokes. Pour the white wine, stir and cook for 2 minutes. Cover with vegetable broth and cook for 20 minutes. Mix gradually adding the broth and heavy cream to get a smooth texture.
  3. In a skillet, roast the hazelnuts for a few minutes. Chop them into small pieces.
  4. Pour the soup into plates. Add nuts, tarragon and truffle oil.
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