If you have a smaller appetite, the preparation is equally enough for one and a half times the number of people.
Peel the Jerusalem artichoke tubers and cut them into slices, put them in a suitable bowl with water and juice of a lemon to prevent them from discoloring.
Melt the butter in a saucepan. Add the drained Jerusalem artichoke slices with the onions and cook for about 10 minutes until soft.
Add spices, milk, vegetable broth and salt and simmer on low heat.
Put the soup in the hand mixer form and grind very finely. Pass through a sieve into the saucepan, let it bubble up and season with whipped cream and marjoram.
Serve the soup and sprinkle with hazelnuts. Serve separately with narrow, toasted Parisette bread slices (croutons).
Tip: Always use aromatic spices to refine your dishes!