Jerusalem artichoke and parsnip soup

Ingredients for 6 servings:

• 500 g Jerusalem artichoke
• 500 g parsnip(s)
• 1 bunch of soup vegetables
• 100 g sour cream
• 200 ml cooking cream, 7% fat, alternatively cream
• 1 small onion(s)
• 2 cloves garlic
• 1 tsp, heaped mustard, sweet
• ½ tsp sweet paprika powder
• ½ tsp paprika powder, hot
• e.g. vegetable broth
• some salt and pepper
• n. B. Ham cubes, lean

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onion and press the garlic. Wash, peel, and cut the vegetables into bite-sized pieces. Peel and slice the Jerusalem artichokes last, as they oxidize quickly. Sauté the onions in olive oil until translucent. Add the vegetables and garlic and sauté briefly. Top up the vegetables with the stock, ensuring they are covered with about 2 cm of stock. Add the spices, sour cream, cooking cream, and mustard, and simmer for about 20 minutes. Cook for longer if necessary for thicker vegetables. After cooking, puree everything with a hand blender. If the soup is too thick, simply top up with stock to taste. Serve with cress and, if desired, with the ham cubes. The latter tastes particularly good when fried in a little oil over high heat until crispy.