Jerusalem artichoke soup

Cook: 40 min
Servings: 4

Ingredients

200 g mozzarella
500 g Jerusalem artichokes
1 onion
3 cloves garlic
50 g butter
1 l vegetable stock
1 tbsp lemon
1 tbsp mustard
300 g bacon
olive oil
salt and pepper

Twist

Allow the shredded cheese to slightly melt before serving to keep the structure of the cheese that gives a bite to the soup.

Serving

Thinly chop a green apple and add it to the soup for a fresh sweet-tart bite.

This delicious soup is bursting with flavour, perfect on a chilly winter evening.

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.