Jerusalem Artichoke Soup

Preheat oven to 200 C (400 F). Cut the Jerusalem artichokes into roughly equal 3 cm pieces — no need to peel, the skin carries flavor. Toss on a baking sheet with the sliced shallots, unpeeled garlic cloves, olive oil, thyme sprigs, and a generous pinch of salt. Roast for 25 to 30 minutes, turning once, until the artichokes are golden-brown on the cut surfaces, completely tender, and the skins are slightly wrinkled.

While the artichokes roast, melt the butter in a large saucepan over medium-low heat. Let it foam and cook for 2 to 3 minutes until it smells faintly nutty — beurre noisette. This enriches the base of the soup.

Squeeze the roasted garlic from its skin into the blender. Add all the roasted artichokes, shallots, and the butter. Discard the thyme stems. Pour in enough warm stock to cover the solids. Blend on high speed for 2 to 3 minutes until completely smooth. Add more stock to reach a consistency between heavy cream and a thin porridge. Pass through a fine-mesh sieve for an exceptionally refined result.

Return the puree to a saucepan over low heat. Stir in the cream. Adjust consistency with additional stock if too thick. Season carefully with salt and white pepper. Do not boil after the cream is added. Ladle into warmed bowls. Finish each bowl with a thin drizzle of truffle or hazelnut oil, a scatter of snipped chives, and a few toasted crushed hazelnuts.