Jerusalem artichoke cream soup with porcini shish kebabs

Jerusalem artichoke - aka earthen pear, or Jerusalem artichoke - is an infrequent guest on our tables, and there is no explanation for this. After all, Jerusalem artichoke grows in our country no worse than potatoes! It has an amazing aroma, it is good both fried, and steamed, and boiled, and what a wonderful soup it makes - especially if it is served with porcini mushrooms

Ingredients

• 800 g Jerusalem artichoke
• 1 tbsp. l. butter
• 110 ml milk
• 150 ml of cream with a fat content of 20%
• 3 yolks
• salt, freshly ground white pepper
• For garnish:
• 2 small porcini mushrooms, fresh or frozen
• For garnish:
• 4 small shallots
• a few sprigs of parsley
• melted butter
• salt, freshly ground white pepper

Directions

1. Before cooking, soak the side dish skewers in cold water for 30-60 minutes. Brush the Jerusalem artichoke. Select 1 small, even root, set aside. Place the remaining roots in a saucepan, add a pinch of salt and pour over a large amount of boiling water. Bring to a boil and cook until soft, 35-40 minutes. Discard the Jerusalem artichoke in a colander.
2. While the roots are hot, rub the Jerusalem artichoke through a sieve into a saucepan. Pour in hot milk, add butter, stir until smooth. If you get a very thick mass, pour in a little decoction from Jerusalem artichoke.
3. For garnish the onions, without peeling, pour boiling water, cook for 7-10 minutes, discard in a colander, cool slightly and peel off the upper dark layer. Clean the mushrooms with a cloth, cut in half lengthwise. Cut the set aside Jerusalem artichoke root into thick circles (about 2.5 cm).
4. In a large skillet over medium heat, heat the ghee until about 1 cm thick. Season the butter with salt and pepper. Place the Jerusalem artichoke mugs and fry them for 1.5 minutes. from each side. Put the finished mugs on a plate. Remove skillet from heat. String on each skewer half a mushroom, an onion and a mug of Jerusalem artichoke. String all the ingredients lengthwise so that they come into even contact with the pan during frying.
5. Return the skillet with oil to medium heat and heat very high. Put the skewers in the pan, fry the mushrooms until tender, turning regularly (it is most convenient to do this with tongs), 5-7 minutes. Put the finished "kebabs" on paper towels. Chop the parsley.
6. Return soup to medium heat, bring to a boil. Whisk the cream and yolks separately until smooth. Remove the boiled soup from the heat, stirring constantly with a whisk, pour in the cream and yolks. Stir well and return to low heat.
7. While stirring constantly, heat the soup until it thickens, not letting it boil. Season with salt and pepper. Pour the soup into bowls, sprinkle with parsley, place the skewers with garnish and serve.