Jerusalem artichoke soup
Ingredients
- 2-3 tbsp (rapeseed) oil
- 300 g Jerusalem artichoke, prepared and roughly chopped
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 500 ml chicken or vegetable stock
- 200 ml unsweetened apple juice
- shot of vermouth (Noilly Prat, or Dry Martini)
- 200 ml single cream
- fresh thyme, a few sprigs
- 1 tbsp Dijon mustard
- finely grated zest of 1 lemon
- salt, white pepper to taste
Method
- Heat oil in saucepan, add chopped shallots, garlic and Jerusalem artichoke and a good pinch of salt. Sweat for 5-10 minutes but do not brown. Add apple juice and vermouth, cook until liquid reduced by half. Add stock and thyme, cook until artichoke pieces are very soft. Add cream, mustard, lemon zest. Puree mixture and pass through fine-meshed sieve, adjust thickness with stock, according to preference, season to taste.