Summary

Ingredients

• 0.5 kg ½ Jerusalem artichoke
• 1 onion (s)
• 0.5 liter ½ poultry stock
• 300 ml milk
• 100 ml heavy cream
• 50 ml white wine
• Salt and pepper, white from the mill
• 1 chilli pepper (s), fresh
• 80 g chocolate, white
• some cream, whipped
• sugar

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Instructions

1. Wash the Jerusalem artichoke, peel it in half, cut into slices and store in lemon water.
2. Cut the onions into fine brunnoise (cubes) and gently sauté them in butter.
3. Wash one chilli pepper, finely chop the seeds and roast. Add Tobinambur, cook for 10 minutes. Deglaze with white wine, let it boil down, add the poultry stock and milk - cook until soft.
4. Puree finely, pour in the cream, stir in the chocolate cut into pieces with salt, pepper and sugar to taste.
5. Fold in the whipped cream and serve in hot soup plates.
6. For decoration, you can distribute chilli threads (available in specialist shops) over the soup.
7. Depending on your needs, you can of course add one more chilli pepper.