Jerusalem artichoke soup with cod, bacon, apples and almonds
What you need:
450g Jerusalem artichokes, peeled and diced
3o0 g potatoes, peeled and diced
2 onions, diced
2 cloves garlic
3 sprigs fresh thyme
1 liter vegetable broth
1 cup cream
salt and pepper
1 large apple
2 tablespoons apple vinegar
1 teaspoon honey
1 teaspoon lemon juice
1 cod fillet
75 g bacon, diced
75 g almonds
2 tablespoons white wine
How to make it:
Saute onions, garlic, artichokes, potatoes and thyme in olive oil for a few minutes. Add the broth and simmer for 15 minutes over medium heat.
The cod is cut into four pieces and place on baking paper. Sprinkle with a little salt and pepper and drizzle with a little white wine. Bake for 15 minutes on 180 degrees.
Mix honey, apple vinegar and lemon. Add the apple cubes in the marinade.
Roast the bacon and fry the chopped almonds with bacon at last.
Add cream to soup and season with salt, pepper and nutmeg. Blend the soup with a hand blender.
Arrange in a shallow dish. First, a little apple cubes in the middle, on which cod is placed. Pour the soup around the cod and sprinkle with toasted almonds and bacon. Garnish with a little apple cubes and fresh thyme.