Peel and half the Jerusalem artichokes. Peel the onions and garlic and the potatoes. Cook them in about 200 ml water, add the salt.
Cook for about 20m or until the veggies are soft
Pour off a little water and mix with an immersion blender until smooth. Add the cream, broth, and rest of the seasoning. And bring to a boil. Let it simmer for about 10 minutes.
Chop the dill and top the soup with dill and a little rapeseed oil. Serve!