Mulligatawny with Jerusalem Artichoke pure

Serves 4 persons 

You will need: 

1 l Chicken stock
2 Shallots
100 g Butter
1/2 dl White Flour
2 tbsp Cp44 Curry Powder
1 Chicken Breast
1/2 dl Basmati Rice
1/2 dl Water
100 g Jerusalem Artichoke
1 dl Cream
Salt, sugar, lemon juice

This is what you do:
If you didn't make the chicken stock yourself, then boil the chicken breast tender at low heat in the bought stock.

Make the Jerusalem Artichoke pure: 
Cut the peeled Jerusalem Artichokes into slices. Add them to a pot together with the cream. Boil them tender at low heat. Add a bit of water if it dry out. Blend the mixture to a fine pure and set a side.

Boil the rice:
Add the rice and water to a pot. Let them boil for 2 minutes. Turn of the heat and put a lid on. Let them set for 10 - 15 minutes.

Make the soup:
Chop the shallots fine and fry them gently in the butter. Use a pot that will fit the entire soup.
Add the curry powder and roast it gently. Add the white flour and agitate thoroughly. Add the stock and let it boil for 5 minutes while whisking thoroughly.
Adjust the taste with Salt, Sugar and Lemon juice. Add a little of the time to find a good balance.
If the soup needs a bit Umami. Add some reduced stock or a little of a stock cube. If you want more taste of curry. Add some more curry powder.

Dice the boiled chicken breast and put them together with the rice in a deep plate.
Add the warm soup and top with warm jerusalem artichoke pure.