For the cream of Jerusalem artichoke soup, chop the onion, crush the garlic and sauté in oil. Fry the coarsely chopped carrots and celery.
Wash and brush the Jerusalem artichokes and also coarsely chop them and fry them – parsley and lovage as well. When everything is nicely roasted, add ginger powder and salt and pour in water (until everything is well covered).
Cook until soft, then puree in a blender, boil again briefly with the creme fraiche. Meanwhile, coarsely chop the parsley and walnuts and mix well. Mix salt and ginger powder in equal parts.
Sprinkle the soup with the parsley and walnut mix and sprinkle some ginger salt on top. Decorate with a nasturtium flower.