Recipe Jerusalem artichokes, chestnuts and spices

1. Wash, peel and, if necessary, cut the Jerusalem artichokes into pieces.
2. Prepare your broth: put 1 liter of water in a saucepan, add the poultry cube, then shudder.
3. Meanwhile, melt the duck fat in a saucepan, then add the Jerusalem artichokes. Once they are golden brown, add the chestnuts and after a few minutes deglaze with the balsamic vinegar.
4. Add the broth to your preparation Jerusalem artichoke/brown and cook for 15 min to cover.
5. Then mix everything then add the spices. Salt and pepper if necessary.
6. Fill the jars without delay Le Parfait Great with the soup up to 2 cm from the edge
7. Close and immediately proceed to heat treatment for 45 min at 100 ° C.

Advice: when serving, reheat your preparation, add a little liquid cream and accompany Gressin to the poppy.