Jerusalem Artichoke Soup with Mushroom Pofesen

For the Jerusalem artichoke soup with mushroom poofesen first for the soup in a pot shallots, garlic and Jerusalem artichoke sweat in olive oil without color. Add vegetable stock and simmer for 15-20 minutes. Add whipped cream and crème fraîche and puree with a hand blender. Season to taste with salt, pepper and nutmeg. Strain through a sieve.

For the pofesen, sauté the mushrooms in a hot pan, add the garlic, season with salt and pepper, let cool and strain. Puree with a hand blender and mix with sour cream, parsley and yolk to a farce.

Spread on three slices of toast and fold over the remaining three. For frying, beat eggs with flour, turn breads in it and fry in hot fat. Cut off the edges and cut into cubes or lozenges.

Serve the Jerusalem artichoke soup with mushrooms.

Preparation Tip:

If you want to refine the recipe for Jerusalem artichoke soup with mushroom pofesen, you can add a few drops of truffle oil to the mushrooms.

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