Jerusalem Artichoke Soup with Hazelnut Butter

Remove the knobbly parts from the artichokes with a knife and peel them the same way you would peel a potato. Keep 2 pieces aside for the garnish and cut the remaining artichokes into even slices.
Heat up a heavy pot on high heat with the olive oil. Add the artichokes and cook for 5 minutes stirring constantly.
Now add the onions and garlic and keep cooking until the sunchokes start to slightly caramelize. Deglaze with the stock and add leaves of the thyme sprigs.
Pour the cream and bring to a boil. Reduce to a simmer and season with salt and pepper. Cook covered for about 30 minutes stirring occasionally.
If too much liquid has evaporated during the cooking add more stock or water. When artichokes have fully cooked they will start to fall apart. Transfer to a blender, mix until it turns to a smooth soup consistency. Add stock or water if the soup is too thick.

For the hazelnut butter we are melting butter in a pan gently over low heat. Meanwhile cut the artichokes into small dices and chop the parsley.
Once the butter starts foaming be ready to remove it from the heat. The butter turns brown and is ready when you get a nutty smell.
Remove from the heat and strain through a fine sieve. In a separate pan sauté the sunchoke dices until they have caramelized but still have a bite to them.
Combine the butter, toasted hazelnuts, diced sunchokes and chopped parsley. Swirl the hazelnut butter garnish over the soup just before serving.