Jerusalem Artichoke and Endive Velouté with Maroilles

Ingredients

• 500 g Endives (chicons) (Remove the bitter parts of the core, wash and cut into strips)
• 300 g Jerusalem artichokes (Peel and cut into dice about 1 cm)
• 2 pcs Shallots (Peel and finely chop)
• 1 pcs Garlic clove (Coarsely slice)
• 100 g Maroilles cheese (Cut into small dice, keep the rind)
• 20 g Crushed hazelnuts (Lightly toast for extra crunch (optional))
• 10 cl Liquid crème fraîche (At room temperature)
• 20 g Semi-salted butter (To sweat the aromatics)
• 1 pinch Fleur de sel (Adjust to taste)
• 1 pinch Freshly ground pepper (Freshly ground)

Instructions

1. Prepare the vegetables

   Remove the bitter parts of the endive hearts, wash them and cut into strips. Peel the Jerusalem artichokes and cut into dice about 1 cm. Slice the shallots and coarsely chop the garlic.

   Time: PT10M

2. Sweat the garlic and shallots

   Melt the butter in the pot over medium heat, add the garlic and shallots, and sweat them for 5 minutes without browning.

   Time: PT5M

   Temperature: Medium heat

3. Add the vegetables

   Add the diced Jerusalem artichokes and the endive strips, stir to coat them with butter.

   Time: PT2M

4. Add water and season

   Pour 1 L of cold water, add a pinch of fleur de sel and pepper, then stir.

   Time: PT1M

5. Cook over medium heat

   Bring to a medium boil, cover and simmer for 20 minutes until the vegetables are tender.

   Time: PT20M

   Temperature: 95-100°C

6. Check tenderness

   Pierce a piece of Jerusalem artichoke; if it slides easily, cooking is done.

   Time: PT2M

7. Blend the soup

   Remove from heat and blend the soup using an immersion blender until perfectly smooth.

   Time: PT5M

8. Incorporate cheese and cream

   Add 50 g of diced Maroilles and 10 cl of crème fraîche, stir gently until the cheese fully melts.

   Time: PT3M

9. Adjust seasoning

   Reheat gently for 2 minutes if needed, taste and adjust salt/pepper.

   Time: PT2M

10. Plating and garnish

    Pour the soup into bowls, sprinkle with crushed hazelnuts, remaining Maroilles dice, and chopped chives.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Endives (chicons): Escarole, Chicory
• Instead of Jerusalem artichokes: Sunchokes, New potatoes
• Instead of Shallots: Sweet onion
• Instead of Garlic clove: Garlic powder
• Instead of Maroilles cheese: Camembert, Munster
• Instead of Crushed hazelnuts: Sliced almonds, Walnuts
• Instead of Liquid crème fraîche: Heavy cream, Thick cream
• Instead of Semi-salted butter: Olive oil
• Instead of Fleur de sel: Sea salt
• Instead of Freshly ground pepper: White pepper

Equipment Needed

• Chef's knife
• Cutting board
• Medium saucepan (2 L)
• Wooden spoon
• Immersion blender
• Ladle
• Liquid measure (graduated glass)
• Kitchen scale
• Serving bowl
• Cheese grater (optional) (optional)

Critical Steps — Do Not Skip

• Cut vegetables to uniform size (step 1).
• Cook until perfect tenderness (step 5).
• Blend until achieving a velvety texture without lumps (step 7).
• Incorporate Maroilles and cream without boiling (step 8).

Chef Tips from the Video

• Use semi-salted butter for deeper flavor.
• Add a pinch of freshly grated nutmeg to enhance the sweetness of the Jerusalem artichoke.
• Serve with lightly toasted country bread.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for 3 to 4 days in the refrigerator.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator then reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup the day before; it reheats very well over low heat.
• Hazelnuts can be toasted in advance to save time.