Jerusalem artichoke soup with chili-blackberry foam

Ingredients for 4 servings:

• 500 g Jerusalem artichoke
• 1 stalk(s) Celery
• 1 tbsp honey
• ½ liter vegetable broth
• 200 ml cream
• 1 onion(s)
• 4 tbsp olive oil
• 200 white wine
• 1 tbsp Balsamic vinegar, white
• Cayenne pepper
• 200 g crème fraîche
• 120 g jam (blackberry pulp)
• 100 g cream
• some chili flakes
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

can be well prepared

Peel the Jerusalem artichokes and onion and dice them. Wash the celery, remove the strings, and chop the celery. Heat the olive oil in a saucepan and sauté the onions, then add the celery and Jerusalem artichokes. Season with honey and cayenne pepper and deglaze with the white wine and half of the vegetable stock. Simmer with the lid closed for 20 minutes. Purée with a hand blender and add the remaining vegetable stock and 200ml of cream. Season the soup with salt, pepper, and vinegar. For the blackberry foam, blend the crème fraîche with the blackberry puree and season with salt, pepper, and chili. Fold in 100ml of lightly whipped cream. Ladle the soup into cups or glasses and garnish with the blackberry foam.