Chilled or Warmed.....Delicious!

A sublime start to a meal, Jerusalem artichokes are rich and nutty potato-like vegetables that are only in season for a short period of time from October to April. Make the most of their outstanding flavor with this wondrous Jerusalem artichoke soup recipe

Jerusalem Artichoke Soup

Serves 4

Total time:  45 minutes

Ingredients

2 lb of Jerusalem artichoke, peeled and finely sliced

8 oz of sliced Chanterelle mushrooms

6 tbsp of unsalted butter

oil

1 3/4 cups of whole milk

1 3/4 cups of heavy cream

3 1/2 cups of water

salt to taste

sugar to taste

Preparation

Melt the butter in a large pan with a splash of oil.

Add the artichokes and a pinch of salt and cook, covered, over a medium heat for about 15 to 20 minutes, until the artichokes are cooked but not colored.  

Add the milk and water, then cover with a tight fitting lid and bring to boil. Reduce the heat slightly and simmer for 10 to 15 minutes.

Add the sliced Chanterelles to a saute pan with 2 tbsp of  butter and saute until tender, about 5 for minutes.

Blitz the soup in a blender and pass through a fine mesh sieve. Adjust the seasoning to taste.

Plating/Presentation

Ladle the soup into warmed bowls and garnish each bowl with the mushrooms.  Gently stir to combined and serve.