Cardy Soup with Jerusalem Artichoke and Cheese

Ingredients

• 2 Jerusalem artichokes (ca. 160 g)
• plant fat (for frying)
• Salt
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 600 ml Vegetable Broth
• 200 ml heavy cream
• Salt
• pepper (ground)
• a pinch ground cumin
• white wine vinegar (to taste)
• 120 g blue cheese (e.g., Gorgonzola)
• 1 tbsp good olive oil

Instructions

1. 1.

   Rinse the cardy stems, remove fibers (peel or strip), and cut into large pieces. Peel the Jerusalem artichokes, celery, onion, and garlic. Roughly dice everything and sauté with the cardy pieces in hot butter until translucent. Deglaze with broth, cover, and simmer gently for about 25 minutes. Then puree finely, add cream, bring to a boil again, and season with salt, pepper, cumin, and vinegar.

2. 2.

   While the vegetables cook, slice the two Jerusalem artichokes very thinly for chips. Pat dry and fry in hot fat. Drain on paper towels and lightly salt. Cut or crumble the cheese into pieces or slices. Ladle soup onto plates and arrange with chips and cheese. Finish with a few drops of olive oil before serving.