Allow the shredded cheese to slightly melt before serving to keep the structure of the cheese that gives a bite to the soup.
Thinly chop a green apple and add it to the soup for a fresh sweet-tart bite.
Peel the Jerusalem artichokes, onion and garlic and cut it into small pieces. Lightly brown the butter and sauté all ingredients for approx. 5 min. Now add the vegetable stock and boil for 30 min. Place the bacon on a baking tray and cook in the oven at 180°C for 20 min. Put the soup, along with the lemon juice and mustard, in a blender and blitz for 30 sec. Pour into soup bowls and sprinkle with mozzarella cheese, add some bite-sized bits of bacon and season with chopped chives, black pepper and sea salt. Finish with a drizzle of olive oil, then serve.