Creamy Jerusalem Artichoke Soup with Sesame Seeds and Artichoke Chips

Peel the onion and finely chop. Rinse the Jerusalem artichokes thoroughly under running water. Slice the Jerusalem artichokes with the shell into small cubes (place 2-3 artichokes for chips aside).

Heat butter and corn oil in a saucepan and fry the onion and sesame in it. Add the diced Jerusalem artichokes and slightly fry (important because the only way they develop their full flavor!).

Pour the vegetable broth and bring to boil. Cook for about 12-15 minutes until the artichokes turn soft.

Stir in the milk and cream and boil the soup again. Puree the soup finely and pour through a sieve. Season with salt and pepper, and stir in the nutmeg and ground caraway to taste.

Peel the remaining Jerusalem artichokes and cut into thin slices. Heat vegetable oil in a fryer and fry the artichoke slices until golden and crispy. Remove and drain the artichoke chips on kitchen paper.