John Myers
Jerusalem Artichoke Soup with Passion Fruit on White Chocolate
The perfect jerusalem artichoke soup with passion fruit on white chocolate recipe with a picture and simple step-by-step instructions.
- 800 g Jerusalem artichoke fresh
- 2 Pc. Shallots
- 2 Pc. Garlic cloves
- 1 Pc. Chilli pepper
- 500 ml Whipped cream
- 100 ml White wine
- 800 ml Water
- Butter
- Sea-Salt
- Freshly ground pepper
- 10 g Lemon thyme
- Chilli threads
- 100 g Chocolate white
- 3 Pc. Passion fruits / maracujas
- Peel and roughly chop the topinambur roots. Then peel and finely chop the shallots and garlic, core the chilli pepper and chop it too.
- Melt some butter in a saucepan, add the root, shallot and chilli pieces and heat briefly. After a while, add pieces of garlic and roast briefly.
- Deglaze with the white wine and add the water. Season with a big pinch of salt and pepper and simmer for 15 minutes.
- At the end of the cooking time, add the whipped cream and bring to the boil again briefly. Puree the soup with the hand blender or a blender and season to taste.
- Then grate the white chocolate finely into the plates and cover the base with it. Halve the passion fruit and have a spoon ready. Pour the soup over the chocolate. If you like it even finer, you can sieve the soup again. Using a small spoon, scrape the stones out of the passion fruit halves and place them in the soup plates.
- Decorate the plates with chilli threads and lemon thyme and serve the soup.
- Tip 7: when eating, use the spoon to pick up the chocolate from the bottom of the plate and eat it with the soup.
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