French Lentil Soup with Jerusalem Artichoke

Rinse the Puy lentils (they are small, dark green and very aromatic) and bubble them in the chicken soup. Cut the leek into small pieces and rinse. Cut the vanilla pod and add it with the aniseed schnapps (pastis), the bay leaves and the leek. Stew gently for about 20 minutes until the lentils are soft.

Brush the Jerusalem artichokes under water and cut into slices about 2 mm thick. Fry in rapeseed oil for about 3 min, remove, drain briefly on kitchen roll and cool a little. Then fry again in the hot rapeseed oil until crispy, repeat the draining process and season the slices a little bit with salt.

Now season the soup with a little salt and sprinkle with the crispy Jerusalem artichoke slices, freshly ground black pepper and chopped parsley. If you want to cook everything together without alcohol, take 1 to 2 tsp of freshly grated fennel seeds instead of the anise schnapps.

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