Jerusalem artichoke soup

INGREDIENTS for 4 PEOPLE 1/2 lemon, 1 kg of topinamburs, 2 tablespoons flour, 1, 25 l of broth of legumes, peas frozen 250 g, 1 yolk, 10 cl of cream, 50 g of fresh cream thickens, salt, pepper.

Squeeze half a lemon; with the help of a potato peeler, Peel the topinamburs and keep them from the cold water acidulated with lemon juice, because they do not blacken.

Then place them in a saucepan with cold water, bring to a boil, add the flour, salt and 10 minutes computed, since they begin to boil.

Drain and reduce it in mashed potatoes with 3 tablespoons of broth.

Pour this puree in cooking broth and cook for 5 minutes over medium heat.

Soak the peas, for 5 minutes in boiling salted water, drain and mix with the mashed potatoes.

Beat the egg yolk with the cream and fresh, without stop whipping, embed to the soup.

Continue cooking fresh focus until you get a thick soup.

Distribute in individual cups, garnish with pea puree and Creme Fraiche.