Jerusalem artichoke velouté with hazelnuts and speck

Ingredients

For 1 serving

• Jerusalem artichokes250 g
• Potatoes100 g
• Leek0.5
• Speck30 g
• Cooked cannellini beans80 g
• Vegetable broth450 ml
• Extra virgin olive oil8 g
• Hazelnuts10 g
• Saltto taste
• Black pepperto taste

Contains: nuts, celery,

In season: November – March

Method

1. Warm the vegetable stock. Peel the Jerusalem artichokes with a peeler, cut them into 2 cm pieces and put them in cold water so they don't darken; peel the potatoes and cut them the same size. Trim the root and tough green part off the leek, rinse and slice it; rinse and drain the cannellini beans.
2. Heat the olive oil in a pan over low heat and sweat the leek for 4–5 minutes, until soft. Add the drained artichokes, potatoes, beans, hot stock and a pinch of salt.
3. Cook for 25 minutes over medium-low heat, until the artichokes crush with a fork, then blend with a stick blender until smooth; adjust the salt.
4. Meanwhile cut the speck into strips and fry in a dry pan over medium heat for 3 minutes, until crisp. Toast the hazelnuts in a dry small pan for 3 minutes, until fragrant, and chop them.
5. Serve the soup with the speck, hazelnuts and a grind of black pepper.