Michael Bonta, head chef at Granö Beckasin, shares the recipe for a guest favorite: Jerusalem artichoke soup topped with Jerusalem artichoke chips, which is currently featured on the autumn menu. It’s warm, silky, and comforting — and now you can whip up this delicious soup at home. Pour it into a thermos and bring it along on your next outdoor adventure.

Ingredients — Soup

• 2 kg peeled and diced Jerusalem artichokes
• 2–3 banana shallots
• Butter for frying
• 3 dl dry white wine
• 0.5 l heavy cream
• 2 l vegetable stock
• Garlic, black pepper, fresh thyme, bay leaves

Instructions

Finely dice the shallots and garlic. Sauté the onion and garlic in butter over medium heat in a saucepan. When the onion turns translucent, add the Jerusalem artichokes and let them caramelize slightly. Pour in the wine and let the alcohol cook off. Add the vegetable stock, bay leaves, black pepper, and the picked thyme leaves. Reduce the soup by about one-third, then add the cream. Remove the bay leaves and blend the soup until smooth. Strain into a clean saucepan. Season to taste with salt, stock, and possibly a splash of Champagne or sherry vinegar.

Jerusalem Artichoke Chips

Scrub a few Jerusalem artichokes clean of soil and impurities. Slice them thinly on a mandoline (about 1.5–2 mm thick). Rinse off the starch in cold water, changing the water until most of the starch is gone. Heat oil in a deep fryer or pot to 130–135°C (265–275°F). Fry the chips until they have a nice golden color and the bubbling stops. Be careful not to fry too many at once, as the chips can clump together. Lift out the chips and let them dry on paper towels. Salt them before they are completely dry.