Recipe : Creamy soup with crispy manouri and candied onion

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Peel the potatoes, Jerusalem artichokes, carrot and then cut them into pieces.
Put the chopped vegetables in a saucepan. Pour water no more than to cover the vegetables, add salt, pepper and pepper. Cook for 25 minutes until vegetables are tender. Then mix everything. Adjust the seasoning if necessary.
Prepare the onion confit. Peel and slice the onion. In a frying pan with a drizzle of olive oil, sauté the onions with the sugar until golden and tender. Set the onion aside on a plate.
Cut the manouri into large pieces and coat them lightly with flour. In the same pan used for the onion, heat the olive oil in a frying pan and then brown the pieces of manouri a few minutes on each side. Add the honey and gently surround the manouri.
In a soup plate serve the creamy soup with the onion confit and and the manouri, sprinkled with golden sesame...