Ingredients:
10 people
1.2 kg Jerusalem artichokes
300 g onions
5 cloves of garlic
1½ l chicken stock
1 l whipping cream
1 bunch of tarragon
2 dl rapeseed oil
150 g Skagen ham
20 almonds, skinned
Oil for sautéing
Salt and pepper
Procedure:
Peel and roughly chop the Jerusalem artichokes, peel and roughly chop the onion and garlic. Sauté all three ingredients in a pan with a little oil. Add the chicken stock and cook until tender. When tender, blend well with the whipping cream and strain through a fine sieve if necessary. Pour the soup back into the saucepan and season with salt and pepper.
Pick the tarragon and blend it with oil. Heat the oil (approx. 60-70°C). The oil will heat up when it is blended for a long time and will take on the green color of the tarragon. Then strain it and set it aside for serving.
Cut the Skagen ham into small cubes. Brown the almonds in the oven at 180°C for approx. 12 minutes (they should be light brown) and chop them coarsely. Set both aside for serving.
Serving:
Take a deep plate, place the ham, almonds, and green oil in the middle of the plate. Pour the boiling soup into a jug and serve. The soup is poured into the plate at the table so that the aroma of the soup is even more intense and delicious.
Serve with some freshly baked bread if desired.
Chef's tip: Tarragon oil can be made the day before and kept refrigerated for up to a week, so you'll have it ready for other dishes too.
