Jerusalem artichoke soup with tomato sauce

Ingredients for 4 servings:

• 500 g Jerusalem artichoke
• 1 onion(s)
• 1 carrot(s)
• 1 stalk(s) Celery
• 4 tbsp olive oil
• 1 tbsp maple syrup
• 200 ml white wine
• 500 ml vegetable stock
• 200 g cream
• 200 g tomatoes
• 1 spring onion(s)
• 4 sprigs of basil
• 1 tbsp balsamic vinegar
• some cayenne pepper
• some lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the recipe comes from the show ‘Alfredissimo’

Peel and dice the Jerusalem artichoke tubers. Dice the onion, and finely chop the carrot and celery. Heat the olive oil in a saucepan, sauté the diced onion until translucent, then add the finely chopped carrots, celery, and Jerusalem artichoke cubes. Add 1 tablespoon of maple syrup and a pinch of cayenne pepper. Top up with 1/4 cup vegetable stock and the white wine. Cover and simmer for about 20 minutes. Then puree, add the rest of the vegetable stock, add the cream, and season with salt, pepper, and lemon juice. Finely dice the tomatoes and finely chop the spring onions. In a small bowl, combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar and toss with the diced tomatoes. Season with salt, pepper, and fresh basil. Ladle the soup into bowls and top each with 1 tablespoon of the tomato mixture.