My soup of Jerusalem artichoke

Cold front and dullness, nothing like some good soup to warm our hearts. It is often very easy to prepare and an opportunity to eat good seasonal vegetables. Here is a recipe with Jerusalem artichokes. They are part of the forgotten vegetables. Also called "Canada truffles" or even "Jerusalem artichoke" and it is true that its flavor comes to close a bit with a little taste of hazelnut and much more. In any case it is a soup very good winter.500 g Jerusalem artichoke, or 700 if you are going to peel (which is not necessary), 500 g of broth from chicken, a beautiful shallot, 3-4 sprigs of thyme, olive oil or butter, 5 slices of black leg, 1 teaspoon of baking soda, salt, and pepper.Prepare a chicken broth. While it is boiling, wash Peel Jerusalem artichokes (I admit this is a little puzzle, but be a little paciente-e - s, worth), wash and cut into two or three. Peel the shallot and chop coarsely. Make heat, oil or butter in a frying pan and Brown Jerusalem artichokes and shallots for five minutes, then add the broth, baking spices and let it cook for 20 minutes covered. Ten minutes before the end, place slices of black leg to cook in the oven at 200 ° so that they are completely clear. When the artichokes are cooked, stir the soup. In a bowl, crumble the slices of black leg. Serve the soup in which sprinkle a few crumbs of this delicious ham and taste.Optional: some slices of bread in the oven.