In-between

Velouté de Topinambour with Hazelnut Oil

Name: Velouté de Topinambour with Hazelnut Oil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 12 oz (340 g) Jerusalem artichokes, scrubbed and sliced 1/4 inch thick; 1 small Yukon Gold potato (about 4 oz/115 g), peeled and diced; 1 large shallot, thinly sliced; 1 tbsp olive oil; 1 1/2 cups (360 ml) low-sodium vegetable broth; 1/2 cup (120 ml) 2% milk; 3 sprigs thyme; 1 tsp fresh lemon juice; 1/2 tsp kosher salt, plus to taste; white or black pepper; 2 tbsp toasted hazelnuts, chopped; 2 tsp snipped chives; 1 tsp hazelnut oil

Jerusalem artichokes cook down into a velvety, nutty soup with only a splash of milk, tasting richer than it is. Toasted hazelnuts and a swirl of hazelnut oil make a warm cup for a chilly afternoon.

390cal per serving 10gprotein 55gcarbs 17gfat 10min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this