Set aside two Jerusalem artichoke tubers. Peel the others and cut them into cubes.
Chop the shallots and garlic. Sauté them with olive oil in a pan.
Add Jerusalem artichokes. Sauté briefly.
Deglaze with vegetable stock and white wine. Cover and simmer for about 15 minutes.
Chop the two tubers into fine slices. Mix them with salt and a little oil. Put them in the oven. 10 minutes at 200°. Attention: The thin slices can quickly turn brown! After the halfway point, please turn!
Puree the Jerusalem artichoke soup. Season with nutmeg, pepper and salt. Garnish with crispy chips. Enjoy your meal! :)