This soup was well liked on Saturday, which I am grateful for, since it was the best version I have made so far. Richard, Christopher’s brother, described the flavour similar to smoked bacon and I see what he means. I will try his suggestion of topping the soup with crispy bacon instead of girolles next time.
Jerusalem artichoke soup, serves 4 as a starter
2 shallots, finely chopped
1 tbsp olive oil
600-700 g Jerusalem artichokes, peeled
2 tsp concentrated chicen stock (like Touch of Taste)
50 ml single cream
salt, white pepper
Topping: Girolles fried in butter, salt and white pepper and some fresh chopped shallots.
Fry the onions soft in a large saucepan on medium-low heat. Add the Jerusalem artichokes and fry for a minute or so. Cover with boiling water. Add salt. Bring to the boil and cook until the artichokes are soft. Drain away half of the cooking water, but save it for later. Puré the artichokes with the remaining water with a blender or stick blender. Add the cream and enough of the cooking water to get the thickness you require. Add the stock and season to taste. Bring to the boil again and serve.