INGREDIENTS (serves 4):
Cream of Jerusalem artichokes:
500 gr. Jerusalem artichokes
1 l. water
100 gr. butter
1 gr. ground coffee
0.5 gr. star anise
One piece Parmesan
Cream of Jerusalem artichokes: Peel the Jerusalem artichokes and cook in water. Drain and purée. Add the butter and a very little curry powder. The latter should be almost unnoticeable.
Mandarin: Peel and carefully trim the segments. Set aside in their own juice.
Coffee: Grind the coffee and finely crush the anise. Set aside.
Parmesan: From one side cut or break off mini wedges. Keep the rest for grating.
Pour the warm cream of Jerusalem artichokes into a soup bowl and drop into it a few wedges of Parmesan. Cover the surface with freshly-grated Parmesan. Top with a few mandarin segments and place to one side a little pile of ground coffee and anise.