Summary

Ingredients

• 1 kg Jerusalem artichoke
• 1 ½ liter vegetable stock
• 1 clove (s) garlic, chopped
• 1 pinch caraway seeds
• 125 ml cream
• 60 ml crème fraîche
• salt and pepper

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Instructions

1. Clean the Jerusalem artichoke with a brush under running water, the peel stays on. Cut into cubes and cook in the vegetable stock with the garlic clove and caraway seeds for 1/2 hour. Then puree. Bring to the boil again and stir in the cream and crème fraiche. Season with salt and pepper and serve hot.