Recipe Jerusalem artichoke, chestnut and spice soup

• Wash, peel and, if necessary, cut the Jerusalem artichokes into pieces.
• Prepare your broth: put 1 liter of water in a saucepan, add the cubed poultry, then bring to a simmer.
• Meanwhile, melt the duck fat in a saucepan, then add the Jerusalem artichokes. Once they are nicely browned, add the chestnuts and after a few minutes deglaze with the balsamic vinegar.
• Add the broth to your Jerusalem artichoke/chestnut preparation and cook for 15 minutes, covered.
• Then mix everything and add the spices. Salt and pepper if necessary.
• Immediately fill the Le Parfait Super jars with the soup to within 2 cm of the rim
• Close and immediately proceed to heat treatment for 45 min at 100°C.

Tip: When serving, reheat your preparation, add a little liquid cream and accompany with poppy seed breadsticks.