Jerusalem Artichoke Soup with Mountain Cheese and Chervil

For the Jerusalem artichoke soup with mountain cheese and chervil, sauté the onion and leek strips in butter until translucent, add the Jerusalem artichoke.

Pour in the clear soup, add the garlic and marjoram and cook everything together for 15 minutes.

Season strongly with mace, salt and freshly ground pepper, refine with the whipped cream and puree well with a hand blender.

Sprinkle in the cheese cubes and the marjoram leaves and serve the Jerusalem artichoke soup with mountain cheese and chervil.

Preparation Tip:

Jerusalem artichoke soup with mountain cheese and chervil can also be prepared with vegetable soup.

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