Jerusalem artichoke soup with Jerusalem artichokes crisps

First, preheat the oven to 200 °C. Peel 2–3 Jerusalem artichokes and cut into thin slices. Mix with 1 tbsp olive oil, the curry powder and salt and arrange separately on a baking tray lined with baking paper. Bake for 15 minutes, turning halfway through. Put the crisps to one side.

Peel and finely dice the shallot. Peel the Jerusalem artichoke and chop into large pieces. Heat the olive oil in a saucepan and sauté the shallot until translucent. Add the Jerusalem artichoke and cook for 3 minutes.

Deglaze with the vegetable stock, reduce the heat and simmer for 15–20 minutes. When the Jerusalem artichoke is soft, purée the soup until smooth. Add the cream, bring to the boil again and season with the salt, curry and chilli.

Wash the spring onions and slice into rings. Garnish the soup with the spring onions and Jerusalem artichoke crisps.

Bon appétit!