Jerusalem artichoke soup

Recipe

300 g Jerusalem artichokes

1 onion

2 garlic cloves

1 l vegetable broth

2 dl double cream

root fruit chips, e.g. parsnip, beet root or carrot chips

Peel and cut the artichokes and onion in smaller pieces. Fry artichoke, onion and pressed garlic in olive oil for 5 minutes. Poor over the broth and cream. Boil until the artichokes are soft. Mix in a blender or with a stick mixer until the soup is smooth. Season with salt and pepper. Serve in a nice bowl of your choosing. Decorate with the root fruit chips and drops of olive oil.