Peel the onion and Jerusalem artichoke; slice the onion and cut the Jerusalem artichoke into pieces; add to the butter in a saucepan and sweat without browning.
Add 100g chestnuts for 15 min. ; season with salt and pepper; wet to a height and bring to a boil; add the cream and thyme and cook over low heat for 30 min
Mix and season.
Cut the rest of the chestnuts into pieces and caramelize them with the honey in a frying pan; cut the bottarga into thin strips; arrange the soup in soup bowls; sprinkle with the caramelized chestnuts and add the bottarga.
* Ingredients available in our delikatessens