Jerusalem artichoke soup
Peel the Jerusalem artichoke and cut into pieces. Set aside 50 g in slices.
Melt the butter over medium heat. Peel and finely dice the shallot and add to the pot, sauté for 3 minutes. Peel and finely chop the garlic and also add to the pot.
Add the Jerusalem artichoke, vegetable stock and bay leaf and bring to the boil. Reduce the heat and simmer for about 15 minutes.
Remove the bay leaf and finely puree the soup with a hand blender. Add the cream while stirring and season to taste with salt and pepper.
Fry the Jerusalem artichoke slices in olive oil for 4-5 minutes on each side until golden brown. Remove from the pan and drain on kitchen paper.
Serve the Jerusalem artichoke soup with chips and basil.