Romanesco Jerusalem artichoke soup with ground elder fritters

Ingredients for 6 servings:

• 300 g Romanesco
• 300 g Jerusalem artichoke, cooked
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp extra virgin olive oil
• 20 g butter
• 1 tbsp vegetable stock powder
• 500 ml water
• ½ tsp turmeric powder
• salt and pepper
• 100 ml cream
• 40 ml milk
• 30 g wheat flour type 550
• 25 g potato flour
• 1 pinch of salt
• 1 egg(s)
• 1 tbsp beer
• 1 handful of ground elder
• 1 liter of frying oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

For the soup, finely chop the Romanesco and set aside a few florets. Use the stalks of the Romanesco as well. Roughly dice the Jerusalem artichokes. Peel the onion and garlic and also dice them. Heat the oil and butter in a saucepan and sauté all the vegetables. Pour in the water and season with vegetable stock. Simmer everything for about 10-15 minutes until soft. Then puree finely. Add the remaining florets and cook until al dente. Season with salt and pepper to taste. Stir in the turmeric and finish with the cream. For the doughnuts, mix the milk with the flour, potato flour, salt, egg, and beer and let it swell for half an hour. Heat the frying oil; when bubbles rise on a wooden spoon, it is hot. Wash very young ground elder stalks and pat them dry on kitchen paper. Set aside a few leaves for decoration. Dip the remaining ground elder stems in the batter and then fry for just a few seconds on each side. Ladle the soup into warmed bowls, arrange the ground elder fritters on top, and garnish with the reserved ground elder leaves.