Jerusalem Artichoke and Apple Soup with Toasted Hazelnuts

A creamy soup made from Jerusalem artichokes and floury potatoes, rounded off with tart apple and crunchy hazelnuts. It warms you from the inside and is a filling soup well suited to autumn.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g Jerusalem artichoke
• 300 g floury potatoes
• 1 pc onion
• 1 pc tart apple
• 1 pc garlic clove
• 2 tbsp cooking oil
• 1 l water
• 1 pc bay leaf
• 1 tsp dried thyme
• 200 ml cream
• 1 tbsp lemon juice
• 40 g hazelnut kernels, chopped
• salt
• 1 pinch pepper
• 1 pinch nutmeg

Method

1. Peel the Jerusalem artichokes and potatoes and cut them into rough cubes. Peel the onion and garlic and finely dice them. Wash the apple, quarter it, remove the core and dice it small.
2. Toast the hazelnuts in a dry pan over medium heat, stirring, for 3 to 4 minutes until fragrant, then remove and set aside.
3. Heat 2 tbsp cooking oil in a large pot and sweat the onion in it for 3 minutes until translucent. Add the garlic, Jerusalem artichokes, potatoes and apple and sweat for another 3 minutes.
4. Add 1 l water, bay leaf and thyme and simmer the soup covered over medium heat for about 20 minutes, until the vegetables are soft.
5. Remove the bay leaf. Blend the soup finely with an immersion blender and stir in the cream.
6. Season with lemon juice, salt, pepper and nutmeg. If needed, reheat briefly, but do not let it boil again.
7. Ladle the soup into warmed bowls and sprinkle with the toasted hazelnuts.