Jerusalem Artichoke Cream Soup

INSTRUCTIONS

• 1
  Peel the Jerusalem artichoke and cut it into pieces of approximately the same size. Also peel the onion and chop it into cubes.
• 2
  In a large pot, heat 1 tablespoon of olive oil and add the onion, Jerusalem artichoke, and peeled garlic. Fry for 4-5 minutes until the onion softens.
• 3
  Add the chicken broth and nutmeg, cover, and bring to a boil. Reduce the heat to medium and cook for 20 minutes or until the Jerusalem artichoke is soft (test with a fork).
• 4
  Once the Jerusalem artichoke is soft, remove the pot from the heat and pour in the cream and lemon juice. Blend everything together with a hand blender until smooth. If necessary, add salt.
• 5
  Garnish with croutons, crushed dried chili, and sprouts or shoots.

INSTRUCTIONS FOR CROUTONS

• 1
  Cut the toast bread (or other pastry) into small cubes and toast them in butter until crispy.