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

3 - 4 servings

Ingredients

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

Topping

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

Equipment

• Enameled Cast Iron Dutch Oven Pot

Ingredients

1. Chop the onion and Jerusalem artichoke.
2. Cook 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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