Ingredients
- 75g onion, halved
- 200g celery, cut into pieces
- 200g potato, floury, cut into pieces
- 1 leek whiteÂ
- 20 g butterÂ
- 400g Jerusalem artichokes, diced
- 800 g waterÂ
- 1 pinch of sodium bicarbonate
- 1 chicken stock cubeÂ
- 2 pinches of salt, to taste
- 1 pinch of Espelette pepper, to taste
- 120 g of liquid cream 30-40 m.g.Â
- 1 handful of aromatic herbs (parsley, basil, rocket)
- 20g olive oil
- 20 g hazelnuts
- vegetable oil, for frying
- 2 squares of kiri cheese
- 2 tbsp. lemon juice
- 1 tsp. black cumin
Instructions
- For the pesto, rinse the herbs, shake them and remove the leaves.Â
- Put the handful of herbs, hazelnuts, olive oil and season with salt and chilli pepper into the bowl, then mix for 20 sec/speed 7 and set aside and clean the bowl.
- Put the onions and leek white into the bowl and chop for 5 sec/speed 5. Scrape down the sides of the bowl with a spatula.
- Add the butter and fry for 5 min/120°C/speed 1, without the measuring cup.
- Add the Jerusalem artichokes, potatoes and celery and fry for 5 min/120°C/ speed 1, without the measuring cup.
- Add the water, sodium bicarbonate, chicken stock cube and salt and cook for 25 min/100°C/speed 2.
- Meanwhile, fry the Jerusalem artichoke slices in hot oil (approx. 170°C) until crispy, drain on kitchen paper and set aside.
- Add the two squares of kiri cheese and blend for 1 min/speed 5-10, gradually increasing the speed
- Add the cream and blend for 30 sec/speed 4, season with the lemon juice. Adjust the seasoning with salt. Divide into soup plates and drizzle with pesto. Garnish with fried Jerusalem artichokes and sprinkle with black cumin.
