Topinambour Soup
(2 servings)
Peel and dice 250 grams of topinambour and 100 grams of potatoes.
In a pot melt one tablespoon of butter and cook one diced onion translucent. Add the vegetable dices and braise lightly. Deglaze with 500 millilitres of vegetable stock and let it cook for 15 minutes.
Blend the vegetables, add half a cup of cream and bring to a boil.
Topping
You can top the soup with a handful of roasted bacon and bread cubes.