We are thrilled to show you our new video! This time we prepared Jerusalem artichoke cream that we actually eat quite often lately. The reason is simple: there’s an amazing market near our place and we just have to buy these every time we go. We also added some shiitake mushroom (as I am very fond of them). You don’t have to include these, if you don’t like mushrooms, the soup is awesome on its own.
For 4 portions
500g Jerusalem artichokes
150g fresh shiitake mushrooms (or other)
50ml dry sherry
300ml chicken stock
2 tbsp olive oil
4 tsp truffle oil
a few drops of lemon juice
Divide the Jerusalem artichokes into 2 and three fifths. Divide the smaller part into 2 parts. Slice the first half with a mandolin slicer. Fry until golden at 170 °C, dry and season with salt immediately. Cut the second half into small dices and sear together with the mushrooms with some olive oil until soft. Season.
Heat up one half of the butter and olive oil in a saucepan. Add the remaining chopped Jerusalem artichokes and sauté for about 5 minutes. Season with salt and add the sherry, let the alcohol evaporate and pour in the chicken stock. Cook until soft, add the milk and bring to boil again. Pour the whole mixture into a blender, season with pepper and add the remaining butter. Blend until completely smooth. Don’t forget to check the consistency: if it’s too thick, you can dilute it with milk. Squeeze in some lemon juice. Drizzle with truffle oil and decorate with something green. Voila! Enjoy:)