Recipe: Jerusalem Artichoke and Chestnut Velouté

1 Peel and slice the garlic and Jerusalem artichokes. Sauté them for 10 minutes over low heat in 2 tablespoons of olive oil.

2 Add the chestnuts, cream, water and poultry stock cube.

3 Cook for 25 minutes over low heat. At the end of cooking, reserve 2 tablespoons of broth.

4 Shell the prawns, keeping the tip of the tail.

5 Dry them, salt and pepper. Pass them through the egg white and dried fruit powder.

6 Fry them in 1 tablespoon of oil and butter.

7 Pass the soup through a vegetable mill.

8 Beat the egg yolks with the 2 tablespoons of reserved broth then mix into the pot with the soup over low heat without boiling.
Serve immediately and sprinkle with roughly ground hazelnuts.