Ingredients (4 portions):

Soup:

• 200 g Jerusalem artichoke
• 40 g celery
• 40 g shallots
• 40 g leek (white part only)
• part), cut into slices
• 1 sprig of thyme, rubbed
• 25 g butter
• 100 ml whipping cream
• 50 ml white wine
• 800 ml vegetable stock
• salt, pepper
• 1 clove of garlic

Crostini:

• 150 g wholemeal baguette
• 20 g herb curd spread
• 2 tbsp watercress cut into fine strips
• 1 carrot
• 2 tbsp rapeseed oil
• 1 pinch of sugar
• Salt, pepper

Preparation:
For the soup, peel and dice the Jerusalem artichokes, celery and shallots. Melt the butter in a soup pan. Add the celery and Jerusalem artichokes and sauté until colourless. Add the shallots, leek, chopped garlic and thyme. Season with salt and pepper. Deglaze with white wine and reduce the wine by ¾. Pour in the vegetable stock and simmer for approx. 30 minutes until the vegetables are soft. Top up with stock if necessary. Add whipped cream to refine. For the crostini, cut the wholemeal baguette into 0.5 cm thick slices and peel and finely slice the carrot. Mix the remaining ingredients together and spread on the baguette slices with the carrot slices. Bake in a preheated oven at approx. 220 °C (top/bottom heat) until golden brown. Blend the soup and pass through a fine sieve, season to taste and serve with crostini.

Tip:
Add vegetable crisps and fried parsley to make this dish a real eye-catcher.