Cream of Jerusalem Artichoke Soup with Fried Calf’s Liver and Walnut Oil

For the soup, sauté onion and garlic in olive oil, add peeled Jerusalem artichoke and potato cut into small cubes. Pour about 1/2l beef broth, add spices and simmer until potato and Jerusalem artichoke are soft. Add approx. 1/2l whipping cream, mix well, season to taste and strain through a sieve.Cut calf’s liver into slices, salt, pepper and roll in chopped walnuts. Fry the liver briefly in clarified butter. Blend the soup briefly with a hand blender, dress with calf’s liver and drizzle with walnut oil.This recipe was provided by: Irmgard SitzwohlYou can find more information about walnut oil at: www.die-feinsten-essenzen.com

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