Jerusalem Artichoke Soup With Seared Foie Gras
Jerusalem Artichoke Soup With Seared Foie Gras
Don't be fooled by the name, a Jerusalem artichoke is neither an artichoke, nor is it from Jerusalem. It's a sunflower tuber (also called a sunroot or sunchoke) that pairs perfectly with seared foie gras in a tasty soup.This recipe comes courtesy of L'Atelier des Chefs.
Servings
6
servings
Ingredients
- 2 whole shallots
- 20 gram unsalted butter
- 1 whole garlic clove
- 6 spings fresh thyme
- 600 gram jerusalem artichokes
- 300 milliliter chicken stock
- 75 milliliter dry white wine
- 300 milliliter double cream
- 6 pinch of fine salt
- 6 turns of freshly ground black pepper
- 200 gram foie gras
Directions
- Peel the Jerusalem artichokes, placing each one in cold water to stop them discolouring.
- Peel and finely dice the shallot and the garlic.
- Pick the thyme leaves.
- Slice the artichokes very thinly using a mandolin or a very sharp knife.
- Sweat the shallots in melted butter with a pinch of salt. Once soft, add the artichokes, garlic and thyme. Season with salt and cook for 3 minutes before covering with chicken stock.
- Cook for 20 minutes until the artichokes are completely soft, adding more stock if necessary.
- Add the double cream, bring to the boil and then blitz in a food processor until smooth. Pass through a sieve and keep warm until ready to serve.
- Heat a frying pan to very hot. Season the foie gras with salt and then add to the pan. Cook for 30 seconds and then turn over.
- Remove the pan from heat and allow the foie gras to finish cooking.
- Serve the foie gras on top of the soup.