Jerusalem artichoke, potato and horseradish smoothie

Ingredients for 4 servings:

• 500 g Jerusalem artichoke
• 500 g potatoes, floury
• 1 m.-sized onion(s)
• 2 tbsp butter
• 1 liter vegetable stock
• 200 ml cream
• salt and pepper
• 1 pinch(s) of sugar
• 150 ml white wine
• 3 tbsp horseradish, freshly grated
• 1 large carrot(s), preferably heirloom carrot
• 1 box of cress

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fine cream soup

Peel and dice the Jerusalem artichokes, potatoes, and onion. Sauté in butter. Pour in the vegetable stock, bring to a boil, and simmer covered over medium heat for about 20 minutes until soft. Peel the heirloom carrot and finely julienne it. Puree the soup, add the cream, and return it to the heat. Season with salt, pepper, sugar, white wine, and horseradish. Add the horseradish carefully at first, as each root has a different flavor. Serve the soup with julienne carrots and cress.