Summary

Ingredients

• 500 g Jerusalem artichoke
• 250 g potato (s)
• 2 tablespoon butter + a dash oil
• 1 teaspoon curry powder
• 1 tablespoon cane sugar
• 2 tablespoon honey
• salt
• Cayenne pepper
• Coriander powder
• Lemon juice
• 1 tablespoon sour cream
• 1 liter vegetable stock

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Instructions

1. Peel and dice the Jerusalem artichoke and potatoes, sauté them briefly in butter and oil, add the curry, deglaze with the vegetable stock and cook until soft (max. 15 minutes). Puree the soup and season with honey, cane sugar, salt, cayenne pepper, coriander and lemon juice. Finally, subject the sour cream. - Very delicate!