Maitake and Jerusalem artichoke soup with hazelnuts
A creamy soup that combines the delicate sweetness of Jerusalem artichokes with Maitake's umami flavour, topped with toasted hazelnuts for extra texture. Perfect for a chilly winter evening.
Procedure:
Prepare the vegetables:
Peel the Jerusalem artichokes and cut them into smaller pieces. Finely chop the onion and garlic cloves.
Sauté the vegetables:
Heat olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until soft and cooked through. Add the Jerusalem artichokes and Maitake mushrooms and continue to fry for a few minutes.
Cook the soup:
Pour vegetable broth into the pan and bring to a boil. Simmer for 20-25 minutes, or until the Jerusalem artichokes are tender.
Blend the soup:
Use a hand blender to blend the soup until smooth and creamy. Season with salt and pepper.
Serving:
Pour the soup into bowls and top with toasted hazelnuts and fresh parsley. If desired, serve with a piece of good bread on the side.
