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.