- 1 tablespoon butter
- 50g hazelnuts, roasted and chopped
- ½ L chicken or vegetable stock
- 75ml milk
- ½ tablespoon flour
- 500g Jerusalem artichokes, peeled and chopped
Sweat the artichokes in the butter for about 10 mins. Add half about 300ml of the stock and the nuts. Cook till tender. Blend and pass through a sieve. Mix the milk and flour together and stir into the puree, reheat gently adding more stock to thin and season to taste. Add a knob of butter and serve with crutons.