Instructions:
1. Put
cleaned, sliced Jerusalem artichokes together with chopped onion and garlic
into cold chicken broth and cook for approx. 15 minutes until soft.
2. Pour in
cream, mix everything using a mixer and season with pepper.
3. Blend crème
fraîche or sour cream with finely grated horseradish and chopped chives.
4. Serve
the soup in a plate, garnish with crème fraîche gnocchi with chives and a slice
of smoked salmon.