Jerusalem Artichoke and Hazelnut Soup with Watercress Salad

Name: Jerusalem Artichoke and Hazelnut Soup with Watercress Salad
Ingredients: 1 ½ pounds jerusalem artichokes (sunchokes), peeled and sliced ⅜-in. thick; 1 white onion, grated; 2 tbsp. sunflower oil; 1 clove garlic, finely chopped; 1 sprig of thyme; 2 cups vegetable stock; 2 cups whole milk; 2 cups light cream; 3 black peppercorns; 7 tbsp. butter, diced; 5 jerusalem artichokes, unpeeled; 4 tbsp. olive oil, plus more as needed; salt; 1 bunch of wild watercress (or substitute garden cress); 1 bunch of wild watercress (or substitute garden cress); 1 tbsp. hazelnut oil; 2 tbsp. balsamic vinegar; ¼ cup hazelnuts, roasted and coarsely chopped

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

1 ½ pounds jerusalem artichokes (sunchokes), peeled and sliced ⅜-in. thick
1 white onion, grated
2

Soup
Vegetarian
Gluten-free

Method

Preheat the oven to 375°F. In a large pan, sauté the Jerusalem artichokes and onion in the sunflower oil until soft, but make sure they do not brown. Add the garlic and thyme and sauté until fragrant. Deglaze the pan with the vegetable stock and add the milk, cream, and peppercorns. St