Recipe: Cream of Jerusalem Artichoke

1 Heat up 30g (1.1 oz) of butter into a thick bottom pot and add the finely chopped shallots. Allow to gently cook, covered, for 2 minutes.

2 Add the finely sliced mushrooms. Season well and allow to sweat off for 5 minutes.

3 Add the milk and cream and bring to the boil. Check the seasoning.

4 Turn down the heat and add the chopped Jerusalem artichoke and potatoes.

5 Cook for 50 minutes, stirring from time to time.

6 Meanwhile, pan fry the pork belly pieces until crispy and set aside on some kitchen paper.

Sprinkle some cheese on the slices of baguette and grill them. Set aside on a side plate.

7 Blitz your soup for 15 seconds*. Stir in 20g (0.7 oz) of cold butter and check the seasoning.

Arrangements :

Either serve your soup in individual soup bowls with some crispy pork belly pieces at the centre and some toasted baguette on the side or set it into a large soup bowl with the garnish to the side.

*After blitzing the soup you may pass it through a fine sieve to refine its texture. Personally I prefer to leave the soup as it is.