Ingredients

• 500 g Jerusalem artichokes
• 1 Large leek
• 1 L Vegetable broth
• 125 ml 35% cream
• 50 g Hazelnuts
• 1 tablespoon Olive oil
• 1 tablespoon Butter
• 60 ml Dry white wine (optional)
• to taste Salt
• to taste Freshly ground black pepper
• a few sprigs Fresh parsley (for garnish, optional)

Instructions

1. 1

   In a large pot, melt butter with olive oil over medium heat. Add the sliced leek (white and pale green parts) and sauté gently for 5-7 minutes until translucent and tender, without browning.

2. 2

   Add the peeled and diced Jerusalem artichokes and cook for 5 minutes, stirring occasionally.

3. 3

   If using white wine, deglaze the pot by pouring in the wine and scraping the bottom to loosen any browned bits. Let it reduce by half.

4. 4

   Pour in the vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the Jerusalem artichokes are very tender.

5. 5

   Meanwhile, toast the hazelnuts in a dry pan over medium heat for a few minutes until fragrant. Roughly chop them and set aside for garnish.

6. 6

   Remove the pot from heat. Using an immersion blender (or carefully transferring to a stand blender), blend the soup until smooth.

7. 7

   Stir in the cream and gently reheat over low heat without boiling. Season generously with salt and pepper.

8. 8

   Serve the soup hot, garnished with chopped toasted hazelnuts and, if desired, fresh parsley.