Topinambur Cream Soup with Mushrooms

Ingredients

• 500 g Jerusalem artichokes
• 800 ml vegetable broth
• 1 Garlic clove
• 250 g forest mushrooms (e.g., porcini, chanterelles, chestnuts)
• 2 tbsp Rapeseed oil
• Salt
• Pepper (freshly ground)
• 200 ml heavy cream
• Nutmeg (freshly grated)
• a splash of lemon juice
• 2 tbsp chives sprigs

Instructions

1. 1.

   Wash and clean the Jerusalem artichokes thoroughly. Young tubers with delicate skin need not be peeled, only older ones whose skins become firmer should be trimmed. Dice them and simmer in boiling vegetable broth for about 10 minutes.

2. 2.

   Meanwhile, peel and finely chop the garlic. Clean and cut the mushrooms into small pieces. In a hot pan, sauté the garlic and mushrooms in rapeseed oil for 4–5 minutes, seasoning with salt and pepper, then remove from heat.

3. 3.

   Add the cream to the soup, blend until smooth, and if necessary add more broth or reduce slightly. Season with salt, pepper, nutmeg, and lemon juice. Transfer to serving bowls or a terrine if desired. Sprinkle chives over the top and serve hot.