Cream of Jerusalem Artichokes, Roasted Nuts, Tarragon and Truffle Oil Recipe | Yummly

Cream of Jerusalem Artichokes, Roasted Nuts, Tarragon and Truffle Oil

ON DINE CHEZ NANOU
9Ingredients
45Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

Artichokes are a delicious and nutritious seasonal vegetable. This recipe for Cream of Jerusalem Artichokes, Roasted Nuts, Tarragon and Truffle Oil is a flavorful and bold soup dish that takes 45 minutes to prepare. This recipe combines the heartiness of Jerusalem artichokes with heavy cream and savory herbs. This is a decadent vegetarian soup that is palate pleasing perfection. We hope you share this with your friends because they will love it.

Ingredients

US|METRIC
  • 600 grams jerusalem artichokes
  • 1 onion
  • 1 tablespoon olive oil
  • 1 deciliter white wine
  • vegetable broth
  • 2 deciliters heavy cream
  • hazelnuts
  • tarragon
  • truffle oil
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Peel the artichokes and the onions. Cut them in 4.
    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. In a skillet, roast the hazelnuts for a few minutes. Chop them into small pieces.
    4. Pour the soup into plates. Add nuts, tarragon and truffle oil.
    Discover more recipes from On dine chez Nanou

    Recipe Tags

    PlanShop