Ingredients
- 12 Jerusalem artichokes
- Olive oil
- 1 red onion
- 2 potatoes
- Bacon lardons
- 1L chicken or vegetable broth
- Heavy cream
- Salt, pepper, grated nutmeg
- Parsley (for garnish)
Instructions
1. Drizzle a bit of olive oil into a large pot and add the bacon lardons. Cook for 1 to 2 minutes, then add the roughly chopped red onion.
2. In a separate pot, bring 1L of water to a boil and dissolve a chicken or vegetable bouillon cube.
3. Peel the Jerusalem artichokes and potatoes, cut them into chunks, and add them to the pot with the lardons and onion. Season with salt and pepper.
4. Pour the boiling broth over the vegetables, ensuring it covers them. Add some heavy cream and stir. Season with grated nutmeg. Mix everything together and let it simmer for about 20 minutes.
5. Once the vegetables are cooked (you can check by inserting a sharp knife into the Jerusalem artichokes), blend the mixture until smooth, adding more cream to reach your desired texture (it should be slightly creamier than in the photo—feel free to add a little more broth to adjust).
6. Serve the velouté with a sprinkle of fresh parsley on top. Enjoy!
