Cream Of Jerusalem Artichokes, Roasted Nuts, Tarragon And Truffle Oil

1. 1

   Peel the artichokes and the onions. Cut them in 4.

2. 2

   Heat the olive oil in a pot, brown the artichokes. Pour the white wine, stir and cook for 2 minutes. Cover with vegetable broth and cook for 20 minutes. Mix gradually adding the broth and heavy cream to get a smooth texture.

3. 3

   In a skillet, roast the hazelnuts for a few minutes. Chop them into small pieces.

4. 4

   Pour the soup into plates. Add nuts, tarragon and truffle oil.

* Per serving · 4 servings · Values may vary.

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