NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Hand blender

INGREDIENTS

• 500 grams creamy texture potatoes
• 250 grams topinambur (Jerusalem artichoke): available at specialised shops, restaurant wholesalers or Surinamese grocer’s.
• 3 sweet onions
• 2 cloves of garlic
• 25 grams butter
• 2-4 tablespoons olive oil
• 1 wine glass of sherry (fino)
• 1 litre chicken stock
• 125 ml whipping cream (or single cream or a light version)
• 1 small bunch of chives
• pepper and salt

METHOD OF PREPARATION

• Finely chop 1 onion and slice the other 2 in rings.
• Finely chop the cloves of garlic.
• Finely chop the chives.
• Scrub or peel the potatoes and cut into pieces.
• Peel the topinambur (as best you can) and cut into slices.
• Sauté the potato, topinambur, onion and garlic in a large soup pan in some of the butter. Add a bit of olive oil if necessary and sauté until the onions have a golden yellow glaze.
• Add the sherry, allow to reduce slightly, then add the chicken stock.
• Bring the soup almost to a boil and allow to gently cook for 20 minutes.
• Meanwhile, fry the onion rings in the remainder of the butter or a bit of oil over medium heat until golden brown. Continue cooking until the onions are caramelized and somewhat sticky.
• Puree the soup with the hand blender, add the cream and stir well.
• Divide the soup in bowls or deep plates and spoon some onion rings and chives onto each serving.
• Season to taste with pepper and salt, enjoy!