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.

The chips can be kept airtight for up to two weeks.

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!