TOPINAMBUR SOUP WITH PROSCIUTTO, ROASTED HAZELNUTS AND TRUFFLE OIL
- 800 g Topinambur (Jerusalem Artichoke)
- 2 onion
- 4 cloves of garlic
- dash of olive oil
- sea salt
- 800 ml chicken stock
- 2 sprigs of thyme
- Prosciutto
- 300 ml cream
- handful of hazelnuts
- truffle oil
Season Artichoke with the olive oil and sea salt.
Cut 1 onion in 1 cm pieces. Add 2 cloves of garlic halved and the onion pieces to the Artichoke and bake at 180°C until almost done.
Chop the other onion and garlic cloves and sauté over low heat.
Combine the baked Topinambur mixture with the fried onion and garlic. Add the chicken stock and thyme. Boil for 10 minutes. In the meanwhile, fry and grind the Prosciutto.
After boiling, add the cream to the soup mixture and bring to boil.
Remove sprigs of thyme and puree.
Roast the handful hazelnuts in a frying pan, chop finely and mix with a little olive oil and a pinch of salt.
If necessary, strain the soup.
Pour into a bowl.
Garnish with Prosiutto crumb, hazelnuts and some truffle oil!
Enjoy your meal!
Recipe and photo: Linda Vermeij-Roozenbeek
