Jerusalem Artichoke and Hazelnut Soup Recipe

(serves 4–6)

Jerusalem Artichokes have a fearsome reputation for causing wind after you've eaten them. Adding the herb Winter Savory to the soup will counter their effect (as indeed will eating Jerusalem Artichokes regularly).

(adapted from a recipe by Jane Baxter)

Ingredients

• 1 medium-sized onion, chopped
• 1 clove of garlic, finely chopped
• 1 tablespoon olive oil
• 1 oz (25g) butter
• 1 lb (500g) Jerusalem artichokes
• 28 fl oz (800ml) chicken or vegetable stock
• 2 teaspoons winter savory, chopped
• 3½ fl oz (100ml) cream (or milk)
• 3½ oz (100g) hazelnuts, chopped, toasted and ground
• salt and pepper, to taste

Method

• Warm the olive oil and butter in a large pan and gently fry the onion and garlic for 5 minutes, until softened.
• Meanwhile, clean and thinly slice the Jerusalem artichokes, then add to the pan, along with the chopped winter savory.
• Pour over the stock, bring to the boil, then cover and simmer for 20 minutes, or until the Jerusalem artichokes are tender.
• Blend the mixture until smooth, using a liquidiser or a stick blender.
• Return to the heat, stir in the hazelnuts and cream. Add more stock or milk if you prefer a thinner soup.
• Season to taste, and serve.
• Serving suggestion: add a few croutons, or some streaky bacon, fried until crisp and then crumbled into pieces.