Jerusalem artichoke cappuccino with bacon shortbread cookies

A starter served in a coffee cup. With a milk foam topping and brown sprinkles. Accompanied by a cookie. And the illusion of a cup of cappuccino is perfect.

Peel and chop Jerusalem artichokes and potatoes (half-half) as well as garlic and shallots. Fry the garlic and shallots in some olive oil. Season with salt. Add the Jerusalem artichokes and potatoes as well as some white wine and cover with water. Simmer until tender. Puree and strain through a fine sieve. Add some sheep milk and crème fraîche for a smooth texture.

Mix 0.5 dl hazelnut flour with 0.5 dl spelt flour and 0.25 dl grated Parmesan cheese. Add 1 tsp cumin. Knead in 25 g butter. Place in the fridge for at least 30 minutes prior to baking. Chop and fry bacon lightly as it will continue to bake in the oven. Form the dough into ten coin shaped cookies. Sprinkle with the bacon and bake for 6 minutes at 200°C.

Serve the soup in cappuccino cups with foamed sheep milk and grated nutmeg on top and the bacon shortbread cookies on the side.

I served this soup as a starter in my seven course tasting menu.

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