Jerusalem Artichoke – Cream Soup

Summary

Ingredients

• 1 tablespoon oil
• 400 g Jerusalem artichoke, peeled and rouhly diced
• 1 large potato (s), peeled and roughly diced
• 200 ml milk
• 600 ml water
• Salt and pepper from the mill
• 1 pinch (s) nutmeg
• 50 ml whipped cream
• Chives, finely chopped
• 1 pinch (s) cinnamon

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Instructions

1. Braise the Jerusalem artichoke and potatoes in the oil. Add the milk and water, bring to the boil and cook on a low fire for 15 minutes. Puree.
2. Bring the soup to the boil, season. Garnish with the whipped cream and chives.
3. If you want to eat your fill of the soup, then it is only enough for 2 people. The cream is not essential.