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Jerusalem artichoke soup with pear chips

Prep Time 45 mins
Course Soup, Starter
Cuisine Europäisch
Servings 4 people

Ingredients
  

Soup

  • 1 onion
  • 1 clove of garlic
  • 800 g Jerusalem artichokes
  • 3 tablespoons of clarified butter
  • 2 dl sparkling wine we used Tom Litwan's «Apple Quince» sparkling wine
  • 700 ml bone stock or bouillon
  • 300 ml full cream

Pear chips

  • 2 pears
  • 100 g sugar
  • 100 ml water
  • salt and pepper

Instructions
 

Pear chips

  • Slice the pears approx. 2mm thick
  • Mix the water and sugar in a small saucepan. Bring to the boil briefly and stir until the sugar has dissolved. Immediately remove the pot from the stove.
  • Dip the pear strips briefly in the sugar water and place on a baking tray lined with baking paper.
  • Dry for 2 hours at 100C air circulation. Turn several times.
  • The chips can be kept airtight for up to two weeks.

Soup

  • Peel the Jerusalem artichokes and cut into small pieces.
  • Peel the onions and garlic, dice finely and sauté in the clarified butter.
  • Add the Jerusalem artichoke pieces and sauté briefly.
  • Deglaze with half of the sparkling wine.
  • Add bone stock or bouillon and simmer gently for 20 minutes.
  • Finely puree the soup, strain through a coarse sieve and put back in the saucepan. Let it simmer again briefly.
  • Season to taste with the rest of the sparkling wine, cream and salt and pepper.
  • Spread the soup on preheated plates and garnish with the pear chips.
  • Enjoy!
Keyword jerusalem artichocke, soup, topinambur