Jerusalem Artichoke Soup with Cheese Cubes

For the Jerusalem artichoke soup with cheese cubes peel Jerusalem artichoke and cut into fine slices. Sauté the onion in a saucepan with butter, add the Jerusalem artichoke, steam briefly until soft and pour in the milk and clear soup. Bring to the boil and simmer for 20 minutes.

In the meantime, cut the cheese into 2 cm cubes. Dredge the cubes in flour, pass them through the beaten egg and coat them in the breadcrumbs.

When the Jerusalem artichoke is soft, puree the soup, season with salt, pepper and nutmeg, stir in the parsley. Fry the cheese cubes in hot olive oil until golden brown.

Serve the soup, sprinkle the cheese cubes on top and serve the Jerusalem artichoke soup with cheese cubes.

Preparation Tip:

The Jerusalem artichoke soup with cheese cubes gets a fine, fresh onion note refined with chive rolls. It is best to use the chives instead of parsley and sprinkle them into the soup when serving.

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