Velvety Jerusalem Artichoke and Cauliflower Soup S | Première Moisson

Ingredients

• 2 tbsp. (30 ml) olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, finely chopped
• 1 medium cauliflower, cut into florets
• 8 unpeeled Jerusalem artichokes, washed and thickly sliced
• 6 cups (1.5 L) vegetable or chicken broth
• Salt and pepper, to taste
• Chopped chives
• 4 thin slices of prosciutto
• 2 whole Jerusalem artichokes
• ½ lemon, squeezed