This hearty , flavoursome , warming soup offers the perfect starter to your winter feast .
Makes : 6 portions Ingredients :
For the Jerusalem artichoke soup :
• 700g Jerusalem artichokes
• 80g banana shallots
• 1 clove garlic , crushed
• 30ml vegetable oil
• 50g butter
• 50g flour
• 100ml white wine
• 400ml milk
• 400ml vegetable stock
• Salt and pepper
For the crushed artichoke :
• 500g Jerusalem Artichokes .
• 1 / 4 Granny Smith apple
• 30ml extra virgin olive oil
• 5g chopped chives
• Salt and pepper
For the burnt onion :
• 300g baby onions
• 50g hay
• Pomace olive oil
For the artichoke crisp
• Reserved Jerusalem artichoke skin
For the herb oil
• 500g fresh picked soft herbs ( parsley , tarragon , chervil , basil )
• 200g baby spinach
• 400ml vegetable oil
• Muslin ( cheese cloth )
For the garnish :
• Fresh truffle and micro plain
• Granny Smith apple julienne ( match sticks )
• 30g diced butter
• Pea shoots
Method :
For the soup : 1 . Peel and grate the Jerusalem artichokes .
2 . Peel and slice the shallot .
3 . Heat a medium sized pan on a low heat . Add the oil and butter and gentle melt . Add the shallots and garlic and sweat off ( cook without colour ). Add the artichoke and gently cook , stirring occasionally . Do not let colour .
4 . Add the flour and cook out for another 2-3 minutes .
5 . Add the white wine and stir until thickened . Add the vegetable stock and milk and bring to the boil . Turn down to simmer and cook for 10 minutes , blend in a liquidiser ( bar blender ) and pass through fine chinois .
6 . Season to taste .
For the crushed artichoke : 1 . Wash and scrub the artichoke until spotlessly clean . Prick the artichokes and steam for 40 minutes .
2 . Remove from the steamer , carefully cut in half and scoop out the inner flesh . Reserve the skins for the fried skins .
3 . Peel and finely dice the Granny Smith apple .
4 . Place the flesh of the artichoke in a small pan with the Granny Smith apple , extra virgin olive oil , chives and seasoning , then lightly crush with a fork
For the burnt onion : 1 . Preheat the oven to 250 ° C .
2 . Top and tail the baby onions . Peel the onions . Place the onion peelings on a tray and cook in the oven for 20 minutes . Reduce the heat of the oven to 100 ° C and leave the burnt onions to cook for 1 hour until dry and crisp .
3 . Outside in a bowl burn the hay with a blow torch . Once cool add to the burnt onion skin with a pinch of salt and blend in a spice grinder until fine .
4 . Preheat the oven to 120 ° C .
5 . Cover the onion halves in olive oil and cook in the oven for 30 minutes . Allow to cool and remove the onion halves onto a rack cut side up , and blow torch until charred .
For the artichoke crisp : 1 . Preheat the oven to 70 ° C .
2 . Place the skins on a wire rack and dry in the oven for 1 and 1 / 2 hours .
3 . Deep fry at 180 ° C until golden . Remove from the fryer and season .
For the herb oid : 1 . Bring a pan of boiling salted water to the boil .
2 . Add the herbs for 30 seconds , drain and shock chill the herbs in an ice bath .
3 . Drain the herbs and squeeze out the water . Place in a blender with the spinach , and oil , blend on full speed for 1 1 / 2 minutes and pass through the muslin cloth .
To finish : 1 . In a warm bowl , press the warm crushed artichoke into a 60mm diameter ring . Top the artichoke with the burnt onion petals , place the apple julienne on top of the onion .
2 . Bring the soup to the boil , add the butter and blend with a stick blender , pour around the edge of the crushed artichokes .
3 . Top the apple with the crisps and grate over fresh black winter truffle .
4 . Spoon some herb oil on top of the soup , place on a pea shoot dust with the burnt onion powder and serve .
Corkk ’ s choice : A dish as nuanced as this requires a wine which will highlight the flavours of the dish and refresh the palate so our wine of choice would be the delicately flavoured Barnsole Dry Reserve 2018 . It has hints of lemon and apple but it also offers a light creamy texture , to balance the soup , and a clean lingering finish to keep the appetite alive .
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