Jerusalem Artichoke Soup with Pickled Red Onion, Whitefish Roe, and Roasted Hazelnuts

Jerusalem Artichoke Soup with Pickled Red Onion, Whitefish Roe and Roasted Hazelnuts

3 - 4 servings


  • 600 grams Jerusalem Artichoke
  • 1 yellow onion
  • 2 dl white wine
  • 3 dl cream
  • 6 dl water
  • salt, pepper


  • Pickled Red Onion
  • 1 dl Roasted Hazelnuts
  • 8 tbsp Whitefish Roe
  • olive oil
  • Sandwich cress (optional)


  1. Chop the onion and Jerusalem artichoke.
  2. Fry the onion in butter. Add the wine, and let it simmer until reduced to 1/3. Add cream and water, and stir in the chopped Jerusalem artichoke and let it cook until the Jerusalem artichoke is soft, about 10-15 minutes.
  3. Mix the ingredients and taste with salt and pepper.
  4. Add the topping to each soup bowl and serve immediately.

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