Jerusalem Artichoke and Kohlrabi Cream Soup with Curry and Lemongrass

For the Jerusalem artichoke and kohlrabi cream soup, peel Jerusalem artichoke and kohlrabi. Clean and chop the garlic and ginger.

Cut Jerusalem artichoke and kohlrabi into cubes and cover with cold water along with the ginger and garlic and cook over medium heat.

Puree with a hand blender, season with curry, salt, pepper and Noilly Prat 5.Add lemon butter.

Cut the lemongrass lengthwise and let it steep in the soup.

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