Peel the Jerusalem artichoke root and cut into small cubes. Peel and finely dice the onion.

Heat the clarified butter and let the Jerusalem artichoke and onions sear well, deglaze with the white wine and let it boil down a little. Now fill up with enough water that everything is just covered and add a little salt. Cover and simmer on a low flame until the vegetables are soft. Allow to cool slightly.

Then add the cream and puree it finely, season with salt, pepper, sugar and nutmeg.

Put in a soup cup and now ..... enjoy your meal .....

Note 5: Depending on how the Jerusalem artichoke roots have grown, you have a relatively large amount of waste when peeling, from 500 grams of unpeeled roots you get about 350-400 grams of peeled roots. It is therefore also possible to use goods whose shelf life has expired, which are usually offered at 50% cheaper, they are not bad, but the root should then be processed on the same day, at the latest on the next day.