White cream Jerusalem Artichoke soup

Light and airy soup from an overseas root! Jerusalem artichoke is a root vegetable that was widely known to the ancient Indians. This is a universal root, it is not necessary to cook it, you can simply grate it and add it to a salad, but you can also prepare a delicate cream soup or a full-fledged side dish. The taste of Jerusalem artichoke is closer to neutral, but with a slight nutty note. I suggest you cook a delicate cream soup of Jerusalem artichoke paired with other roots. I added turnips and parsnips to the soup, I just found these roots on the market, but you can safely use celery root, parsley, add potatoes or carrots (although the color then will not be pure white). In general, you can combine a variety of products with Jerusalem artichoke.