Topinambour Soup with Black Trumpet Mushrooms

Sunchokes or earth apples are an important part of Turkish Cuisine. Just like celeriac and leek it is cooked as an olive oil dish and served cold, sometimes rice,currants and carrots are added. Thru October until December the delicate Black Trumpet mushrooms flourish in the north forests. It is a must to combine these two delicate tastes as a hearty winter soup.

Ingredients:

700g tapinambour

1 onion

1 carrot

200 ml cream

200 ml beef stock(or vegetable stock)

Black sesame seeds

Dill

2tablespoons olive oil

250g Fresh Black Trumpet Mushrooms (20-30 gr dried trumpets)

1tablespoon butter

Salt& Pepper

Peel the earth apples.Cut the carrots and the earth apples in cubes. Add olive oil in a pan, sweat your diced onions. Add the carrots saute for 1-2 minutes and then add the earth apples. Add the stock and simmer for 15-20 minute until they are soft. Blend them in a blender. Saute the mushrooms with butter. Put the puree back in the pan, adjust the seasoning. Pour the cream on top. Add the sauteed mushrooms and simmer for 5 minutes. Sprinkle some chopped dill and roasted sesame seeds on top..