Name: Jerusalem Artichoke Soup
Yield: 2
Ingredients: Butter, for frying; 1 onion, peeled and chopped; 450g Jerusalem artichokes (peeled weight); 800ml vegetable stock; ½tsp grated nutmeg; Oil, for frying; 400g haddock loin (optional); 100ml cream; 25g toasted hazelnuts, roughly chopped, to serve; Fresh thyme leaves, to garnish (optional); Salt and freshly ground black pepper

VMG Recipes