Jerusalem artichoke soup

Ingredients for 4 servings:

• 500 g Jerusalem artichoke
• 1 onion(s)
• 1 carrot(s)
• 1 celery
• 4 tbsp olive oil
• 1 tbsp syrup (maple syrup)
• 200 ml white wine
• ½ liter vegetable broth
• 200 g cream
• Cayenne pepper
• lemon juice
• 200 g tomatoes
• 1 spring onion(s)
• 4 sprigs of basil
• 1 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the Jerusalem artichoke tubers. Dice the onion, and finely chop the carrot and celery. Heat the olive oil in a saucepan, sauté the diced onion until translucent, then add the chopped carrots, celery, and Jerusalem artichoke cubes. Add 1 tablespoon of maple syrup and a pinch of cayenne pepper. Top with 1/4 cup vegetable stock and the white wine. Cover and simmer for about 20 minutes. Then puree, add the rest of the vegetable stock, add the cream, and season with salt, pepper, and lemon juice. Finely dice the tomatoes and finely chop the spring onions. In a small bowl, combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar and toss with the diced tomatoes. Season with salt, pepper, and fresh basil. Ladle the soup into a bowl and serve with 1 tablespoon of the tomato mixture.