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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the clarified butter in a non-stick frying pan. Fry the Jerusalem artichokes, shallots and thyme for approx. 5 mins., stirring occasionally. Season the topping with salt and set aside.
Heat the clarified butter in a pan. Sauté the shallots, Jerusalem artichokes and potatoes. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 20 mins. until soft. Add the cream, blend the soup, season. Serve the soup with the topping.
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