Summary
Ingredients
Instructions
- 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.
- Bring the soup to the boil, season. Garnish with the whipped cream and chives.
- If you want to eat your fill of the soup, then it is only enough for 2 people. The cream is not essential.