Jerusalem artichoke cream soup

Ingredients for 4 servings:

• 1 tbsp oil
• 400 g Jerusalem artichoke, peeled and roughly diced
• 1 large potato(s), peeled and roughly diced
• 200 ml milk
• 600 ml water
• Salt and pepper from the mill
• 1 pinch of nutmeg
• 50 ml cream, whipped
• n. B. Chives, finely chopped
• 1 pinch of cinnamon

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sauté the Jerusalem artichokes and potatoes in oil. Add the milk and water, bring to a boil, and simmer for 15 minutes. Puree. Bring the soup to a boil and season. Garnish with whipped cream and chives. If you want to fill up on the soup, it only serves two people. The cream is not absolutely necessary.