Soup:
Peel the potatoes and Jerusalem artichokes and cut them into rough chunks.
Also, cut the onions and garlic into smaller pieces.
Heat a pot with the olive oil and sauté the Jerusalem artichokes, potatoes, onions, thyme, and garlic for 2 minutes over medium heat.
Add chicken stock and cover the pot.
Let the soup simmer for 15 minutes.
Check with a meat skewer that everything is fully tender before taking the pot off the heat.
Strain most of the liquid from the soup and save it.
Using an immersion blender, blend the cooked vegetables with a little of the liquid until you have a fine and smooth puree. Gradually add more liquid until the consistency is suitable. This is important as the soup may otherwise have difficulty achieving the right consistency.
Add cream and season with salt and pepper.
Topping:
Wash the apples and cut them into quarters. Remove the cores and dice the apples.
Mix honey, apple cider vinegar, and lemon in a bowl and toss the apple cubes in it.
Dice the bacon and fry until crispy in a pan.
Parsley Oil:
Heat the oil to 80 degrees Celsius (176 degrees Fahrenheit) and add the rinsed and dried parsley into the oil. Let it steep for five minutes.
Blend oil and parsley together to a smooth consistency.
We use our Monsieur Cuisine, a type of thermomixer, to make herb oil.
If you do not have such a machine, heat the oil in a pot and add the parsley when the oil reaches 80 degrees Celsius (176 degrees Fahrenheit). Let it steep for five minutes.
Blend the oil with the parsley and season with a bit of salt and pepper.
Serve the soup with apple cubes, crispy bacon, and a few drops of the beautiful parsley oil.
