Recipe: Jerusalem Artichoke Soup with Hazelnuts

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