Topinambur cream soup

Name: Topinambur cream soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1-2 Potatoes (100 g); 400 g Jerusalem artichoke, 1 onion; 2 TABLESPOONS butter, 3 tsp clear broth; 1 TABLESPOON Oil, 100 g whipped cream; 7-10 Tbsp salt, white pepper; 1-2 TEASPOONS Lemon juice; 4 discs Bündner Fleisch; 1/2 bunch Chives

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1-2 Potatoes (100 g)
400 g Jerusalem artichoke, 1 onion
2 TABLESPOONS butter, 3 tsp clear broth
1 TABLESPOON Oil, 100 g whipped cream
7-10 Tbsp salt, white pepper
1-2 TEASPOONS Lemon juice
4 discs Bündner Fleisch
1/2 bunch Chives

Directions

1
Peel and wash the potatoes and Jerusalem artichokes. Coarsely dice both, except for 50 g Jerusalem artichoke. Peel and chop the onion
2
Heat the butter in a pot. Fry the potatoes, pieces of Jerusalem artichoke and onion. Pour a good 3/4 l of water and bring to the boil. Stir in stock. Cover and simmer for about 10 minutes
3
Cut the rest of the Jerusalem artichoke into fine slices. Fry in hot oil for about 2 minutes until golden brown. Drain
4
Puree the soup. Whip cream until half stiff. Stir half into the soup. Season to taste with salt, pepper and lemon. Serve the soup with Bündner meat, the rest of the cream and Jerusalem artichokes. Wash the chives, chop finely and sprinkle over the soup.