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.