Recipe: Jerusalem Artichoke and Chestnut Velouté

Name: Jerusalem Artichoke and Chestnut Velouté
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 300 g (10.5 oz) of chestnuts (canned and natural); 500 g (17.75 oz) of Jerusalem artichokes; 50 g (1.75 oz) of almond powder; 50 g (1.75 oz) of hazelnut powder; 5 hazelnuts (roasted and crushed); 50 cl (2.1 cups) of water; 1 poultry stock cube; 18 large prawns; 1 egg white; 25 cl (1.1 cups) of fresh cream; 1 garlic clove; 3 tablespoons of olive oil; 20 g (0.7 oz) of butter; 2 egg yolks; Salt, pepper

By AFTouch-Cuisine 4.4/5 (9 reviews) · 🍳 17 made it

Prep 30 min

Cook 45 min

Total 1h15

Servings 6 serv.

A soup with forgotten vegetables featuring autumn flavors...

Ingredients for 6 servings

Adjust for

servings

300 g (10.5 oz) of chestnuts (canned and natural)
500 g (17.75 oz) of Jerusalem artichokes
50 g (1.75 oz) of almond powder
50 g (1.75 oz) of hazelnut powder
5 hazelnuts (roasted and crushed)
50 cl (2.1 cups) of water
1 poultry stock cube
18 large prawns
1 egg white
25 cl (1.1 cups) of fresh cream
1 garlic clove
3 tablespoons of olive oil
20 g (0.7 oz) of butter
2 egg yolks
Salt, pepper

Step-by-step directions

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.