Creamy Jerusalem artichoke soup with smoked salmon

Shopping List for 4 adults

200 g smoked salmon, hot-or cold-smoked Use smoked salmon you like best 600 g fresh Jerusalem artichoke 2 fresh baking potatoes 1 onion, 2 onions if no leek 1 clove garlic 1 leek, only the white 2 tablespoons Avocado oil 1 liter good soup of chicken, veal or fish 2 dl whipping cream added some lemon juice or 2 dl sour cream instead of Salt, white pepper and grated nutmeg or saffron Extras: Bread or Flutes

I am an angler in Scandinavia Home Recipe No. 50 Creamy Jerusalem artichoke soup with smoked salmon

Procedure without liability: Jerusalem artichokes and potatoes rinsed and peeled. Onion and leek skinned. The vegetables cut into cubes and seared slightly in a saucepan with added avocado oil. Remember the vegetables should just take the color. Add the soup (broth), which you like best and let it simmmer in 20 minutes. Add whipping cream or cremefraiche and let it simmer 5 minutes. Blend the soup and then season with salt, white pepper, nutmeg and maybe a little more lemon juice. Please just note if your blender can withstand boiling water. If your blender can't withstand boiling water, you must first cool the soup to a suitable temperature before blending. Blend the soup when it is lukewarm, and pour the contents into a saucepan, and return to a boil. Stir in whipping cream or cremefraiche, salt, white pepper, nutmeg and maybe a little more lemon juice. Soup poured from the saucepan directly into the hot deep plates. Serving: Smoked salmon pieces distributed over the soup. If you use hot smoked salmon, be sure to take the fish bones away first. We took a salmon sandwich afterwards decorated with cress. Garnish: Dill is good as garnish, but a little fresh coriander are also good. Drink: A cold white wine well suited to the dish. Hint: A blender, where the bowl is made of glass, can withstand boiling water. A plastic bowl may not always withstand boiling water. See the manual, it is written there.