Creamy Jerusalem Artichoke Soup with Sesame and Fried Vegetable Chips

Ingredients

• 3 white onions
• 600 g Jerusalem artichokes
• 1 tbsp butter
• 2 tbsp maize germ oil
• 100 g sesame seeds
• 0.75 l vegetable broth
• 0.125 l milk
• 0.25 l heavy cream
• Salt
• Pepper
• ground cumin
• ground nutmeg
• frying oil
• 2 tbsp sesame seeds (for sprinkling)

Instructions

1. 1.

   Peel and finely chop the onion. Thoroughly wash the Jerusalem artichokes under running water. Cut the Jerusalem artichokes with their skins into small cubes, reserving 2–3 nice tubers for chips.

2. 2.

   Heat butter and oil in a pot. Sauté the onion and sesame seeds. Add the cubed Jerusalem artichokes and lightly toast them (important, as this develops their full aroma!).

3. 3.

   Pour in the broth, bring to a boil, and simmer for about 12–15 minutes until the Jerusalem artichokes are tender.

4. 4.

   Stir in milk and cream. Bring the soup back to a boil, puree very finely, then strain through a sieve. Season with salt, pepper, nutmeg, and ground cumin.

5. 5.

   Peel the remaining Jerusalem artichokes and slice them thinly. Fry the slices briefly in hot oil until golden‑yellow and crisp, then drain on kitchen paper.

6. 6.

   Serve the soup in bowls garnished with the fried chips and sesame seeds.