COMBIONLINE - Jerusalem Artichoke soup with smoked trout and saffron potatoes

Ingredients

• 100.0000 g onions, sliced
• 400.0000 g Jerusalem artichokes, cleaned and chopped
• 150.0000 g potatoes, peeled and diced
• 100.0000 g butter
• 1.2000 kg chicken stock
• 300.0000 ml double cream
• 1600.0000 g trout, filleted
• 1.0000 g salt
• 1.0000 tPcs black pepper ground
• 1.0000 g thyme
• 1.0000 g pinch of saffron