Jerusalem artichoke cream soup with white chocolate and chili

Ingredients for 10 servings:

• ½ kg Jerusalem artichoke
• 1 onion(s)
• ½ liter chicken stock
• 300 ml milk
• 100 ml cream
• 50 ml white wine
• Salt and pepper, white from the mill
• 1 chili pepper(s), fresh
• 80 g white chocolate
• some cream, whipped
• Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and peel the Jerusalem artichokes, halve if necessary, and slice them and store them in lemon water. Finely dice the onions and fry them gently in butter. Wash and deseed the chili pepper, finely chop them and add to the roast. Add the Jerusalem artichokes and simmer for 10 minutes. Deglaze with white wine and reduce, then pour in the chicken stock and milk and cook until soft. Puree finely, add the cream, stir in the chocolate (which has been cut into pieces), season with salt, pepper and sugar. Fold in the whipped cream and serve in hot soup bowls. For decoration, scatter chili threads (available from specialty stores) over the soup. If you like, you can of course add one more chili pepper.