Sweet, nutty and at their very best during the winter months, jerusalem artichokes are wonderfully rich and brimming with flavour. This soup is deliciously decadent drizzled with hazelnuts browned in butter.
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Here's how you do it
Preheat the oven to 200°C.
Drizzle 1/2 garlic bulb with oil, wrap in foil and roast for 40 minutes.
Meanwhile, heat the butter with a drizzle of oil in a saucepan on a low heat. Add the onion and thyme leaves, sweat and soften for 15 minutes.
Next add the artichokes and cook for 20 minutes, stirring every now and again. Add enough stock to cover the artichokes and simmer for another 10 minutes.
Remove garlic from the oven and squeeze the cloves from the bulb into the soup and blend.
Taste and season, squeeze in the lemon. Stir through cream just before serving and top with hazelnuts browned in butter.
1/2 garlic bulb
1 onion, finely chopped
3 thyme sprigs, leaves picked
500g Jerusalem artichokes, sliced into 2cm thick rounds