Jerusalem artichoke soup with ham chips

Ingredients for 4 servings:

• 450 g Jerusalem artichokes
• 2 potatoes, floury
• 1 onion(s)
• 1 tbsp oil
• 500 ml vegetable stock
• 2 slices of Serrano ham
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

fine starter soup, quickly prepared

Peel and chop the Jerusalem artichokes and potatoes. Finely chop the onion. Heat the oil in a saucepan and sauté the diced onion until translucent. Add the vegetables and sauté briefly. Pour in the vegetable stock, bring to a boil, and cook for 20 minutes. Then puree with a hand blender until smooth and season with salt and pepper. Fry the ham slices in a dry, non-stick pan over medium heat, then remove and let cool. Ladle the soup into soup bowls and serve some of the cured ham with each serving.