Creamy Jerusalem Artichoke Soup

Melt the butter in a soup pot over medium-high heat and fry the onion for 1 minute. Add the Jerusalem artichoke, the potato and the garlic and fry for 2 more minutes. Deglaze with the white balsamic vinegar, then add the stock and cover with the lid. Boil the soup for 15 - 20 minutes.

Thinly slice the ciabatta (see Tip). Transfer to a parchment-lined baking sheet and drizzle with the extra virgin olive oil. Season with salt and pepper, then bake in the oven for 5 - 7 minutes.

Health tip: this meal is high in calories. If you're watching your calorie intake, set aside half of the ciabatta to use another time.

Thoroughly wash the rest of the Jerusalem artichoke, then slice it into very thin rounds. Heat the sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the Jerusalem artichoke for 4 - 6 minutes. Transfer to a plate lined with kitchen paper and season to taste with salt and pepper. Remove any residual oil from the pan.

Roughly chop the hazelnuts. Place the same pan back over medium-high heat. Fry the hazelnuts for 2 - 3 minutes, then remove from the pan and set aside. Take the soup off the heat and add the cream, then use an immersion blender to process until smooth. Add a splash of water if you'd prefer the soup to be less thick. Season to taste with salt and pepper.