Recipe for Jerusalem Artichoke Cream Soup

Peel, wash, and cut the vegetables. Cook them in a pot of salted water for 20 minutes. Drain the water, season with salt and pepper, and blend finely.

Add the cream, mix, then add the milk and mix. Stir in the turmeric and blend until you achieve a smooth mixture.

Serve the soup with a beautiful scoop of cheese, toasted sliced almonds, and a sprinkle of turmeric.

To finish Tip: since the flavor of the sunchoke is very strong, you can reduce the quantities and partially replace them with parsnip or cauliflower. For more indulgence, incorporate half of the crumbled cheese into the soup before serving it in the bowls.