Jerusalem Artichoke Soup with Seared Foie Gras

Jerusalem artichokes and foie gras collide in this satisfying soup

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.

6
Servings
465
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Whole shallots
  • 20 Grams Unsalted butter
  • 1 Whole garlic clove
  • 6 Spings fresh thyme
  • 600 Grams Jerusalem artichokes
  • 300 Milliliters chicken stock
  • 75 Milliliters Dry white wine
  • 300 Milliliters Double cream
  • 6 Pinches of fine salt
  • 6 Turns of freshly ground black pepper
  • 200 Grams 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.

Nutritional Facts

Total Fat
28g
40%
Sugar
12g
13%
Saturated Fat
11g
46%
Cholesterol
83mg
28%
Carbohydrate, by difference
43g
33%
Protein
13g
28%
Vitamin A, RAE
425µg
61%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
96mg
10%
Choline, total
43mg
10%
Fiber, total dietary
7g
28%
Fluoride, F
2µg
0%
Folate, total
120µg
30%
Iron, Fe
3mg
17%
Magnesium, Mg
52mg
16%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
189mg
27%
Selenium, Se
17µg
31%
Sodium, Na
1141mg
76%
Vitamin D (D2 + D3)
1µg
7%
Water
160g
6%
Zinc, Zn
1mg
13%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.