Jerusalem Artichoke Soup

Ingredients

• 400 g Jerusalem artichokes
• 100 g celeriac
• 100 g starchy potatoes
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 800 ml poultry stock
• 200 ml heavy cream
• Salt
• Pepper (freshly ground)
• a pinch ground cumin
• 10 ml white wine vinegar
• 1 bundle mixed herbs (e.g., chervil, parsley, coriander, sage, thyme)
• 100 ml olive oil
• Lemon juice
• 4 slices white bread
• 2 tbsp butter

Instructions

1. 1.

   Peel the Jerusalem artichokes, celeriac, potatoes, onion and garlic. Roughly cube everything and sauté in hot butter until translucent. Deglaze with stock and simmer covered for about 25 minutes on low heat. Then puree finely, add cream, bring to a boil again, and season with salt, pepper, cumin and vinegar.

2. 2.

   For the herb oil, rinse the herbs, shake dry, finely chop the leaves and mix with olive oil. Season with a splash of lemon juice.

3. 3.

   To make croutons, cut bread into 1 cm cubes and fry in melted butter over medium heat until golden brown. Remove, drain on kitchen paper and lightly salt.

4. 4.

   Taste the soup again, ladle onto plates, drizzle with herb oil, and serve with the croutons.