Fine Jerusalem Artichoke Soup

Ingredients

• 400 g Jerusalem artichokes
• 2 small cloves garlic
• 3 tbsp olive oil
• Salt
• Pepper
• 1 pinch whole cane sugar
• 2 shallots
• 700 ml vegetable broth
• 100 ml soy cream
• 400 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 30 g walnut kernels (2 tbsp)
• 3 sprigs sage
• 2 tsp truffle oil

Instructions

1. 1.

   Wash the Jerusalem artichokes thoroughly and scrub them with a brush. Cut them into large pieces, keeping the skin on. Peel the garlic.

2. 2.

   Place both in a baking dish. Mix in 1 Tbsp olive oil, salt, pepper, and 1 pinch sugar. Cover with foil and bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for 45 minutes.

3. 3.

   Meanwhile, peel the shallots and slice them into fine strips.

4. 4.

   Heat 1 Tbsp oil in a pot. Sauté the shallots over medium heat, stirring, until translucent, about 4–5 minutes.

5. 5.

   Transfer the baked contents from the dish to the pot. Add broth and soy cream. Bring to a boil, then reduce to low‑medium heat and simmer for 15 minutes.

6. 6.

   Peel the pumpkin and remove its seeds. Weigh out 125–150 g of flesh and dice it finely. Roughly chop the walnuts. Wash the sage, shake dry, and pluck the leaves.

7. 7.

   Heat the remaining olive oil in a pan. Quickly crisp the sage leaves until golden, then drain on paper towels.

8. 8.

   Sauté the pumpkin in the pan while tossing for about 5–6 minutes until golden brown. Add the walnuts, heat briefly, season with salt and pepper.

9. 9.

   Blend the soup very finely with an immersion blender or stand mixer. Season again with salt and pepper, blending until frothy.

10. 10.

    Serve the soup in bowls or shallow plates. Distribute pumpkin, nuts, and sage on top, drizzle with truffle oil, and serve immediately.