1 Wash and peel the vegetables. Cut them into 2 cm cubes.
2 Sweat all the vegetables for 5-10 minutes in butter covered
3 Add poultry or vegetable broth
4 Cook for 15 minutes
5 Crush whole unpeeled hazelnuts and toast them without fat in a pan
6 Remove some liquid and blend or pass through a blender
7 Reheat in a saucepan then add a little heavy cream Serve very hot in bowls adding to each at the last moment a little toasted hazelnuts
Chef Patrick's Comment
I took the liberty of "reshaping" this lovely recipe a bit for better understanding for the general audience, it must also be clearly stated that Jerusalem artichoke, if not blanched before use, is not recommended for sensitive digestive systems (smiles).
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