Topinambur cream soup

Name: Topinambur cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Potatoes; 500 g Jerusalem artichoke; 1 Onion; 20 g Butter; 1 l Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON Lemon juice; 1 TABLESPOON Oil; 1/2 bunch Chives; 50 g Bündner Fleischin thin slices

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Potatoes
500 g Jerusalem artichoke
1 Onion
20 g Butter
1 l Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON Lemon juice
1 TABLESPOON Oil
1/2 bunch Chives
50 g Bündner Fleischin thin slices

Directions

1
Peel, wash and cut the potatoes into pieces. Peel and wash the Jerusalem artichoke. Put 100 g aside, cut the rest into pieces. Peel and finely chop the onion. Heat butter in a pot.
2
Sauté the potatoes, pieces of Jerusalem artichoke and onion. Add stock and cook for about 15 minutes. Slice the rest of the Jerusalem Artichoke finely. Puree the soup with the cutting stick of the hand mixer. Whip cream until half stiff.
3
Stir half into the soup. Season soup with salt, pepper and lemon juice. Heat oil in a pan. Fry slices of Jerusalem artichoke for 1-2 minutes until golden brown. Wash the chives and cut into fine rolls.
4
Arrange the soup and 1 slice of Bündner Fleisch in plates, serve with the rest of the cream, Jerusalem artichoke chips and chives. Add the rest of the Bündner meat.