Earth soup with garlic

Name: earth soup with garlic
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Jerusalem artichoke; 2 crumbly potato; 2 toe garlic; 1 el fennel seed; 1 el traditional olive oil; 1 liter chicken broth in pot; tray cress

Soup of Jerusalem artichoke and garlic

Ingredients

Kitchen Stuff

1 baking tray
1 blender

Directions

Preheat the oven to 180 ° C. Peel the Jerusalem artichoke and potatoes and cut into pieces. Slice the garlic.
Mix the Jerusalem artichoke, potato and garlic with the fennel seed and the olive oil. Season with pepper and salt.
Divide everything over a griddle covered with parchment paper and grill in the middle of the oven for about 20 minutes. Change regularly.
Bring the chicken stock in a soup pot to the boil. Remove the roasted vegetables from the oven, add to the stock and cook for 5 minutes on medium heat.
In the meantime, cut the stalks of the garden cress.
Remove the pan from the heat and puree the soup with a hand blender.
Divide the soup over 4 bowls or plates and garnish with the cress.