
Ingredients
Soup
5OOg Jerusalem Artichokes
500g Chicken or Vegetable stock
150g Double Cream
100g White Wine
50g White Wine Vinegar
1 Medium White Onion (Finely Diced)
1 Clove of Garlic (Finely Diced)
Extra Virgin Olive Oil
Salt & White Pepper to taste.
Skins
Vegetable Oil for frying
Salt
Filling
100g Cream Cheese
100g Soured Cream
50g Chives (Finely Chopped)
Salt and Black Pepper to taste
Method
Seal whole unpeeled artichokes in a tin foil parcel, season with olive oil, salt and pepper and bake in a preheated oven at 170c for 1 hour.
Remove from foil and leave to cool, when cool cut in half lengthways and scoop out the artichoke flesh with a teaspoon being careful not to tear the skin. Reserve both the flesh and skins.
Sweat onion, garlic and artichoke flesh in a little olive oil for a few minutes. Add white wine and vinegar and cook out for a minute before adding the stock and simmering for 30 minutes. Add the double cream, remove from heat and blend until smooth, season with salt and pepper to taste.
Heat vegetable oil in a fryer or pot until it reaches 180c, Fry the artichoke skins until they are crisp, drain on paper towel and season.
Beat together the cream cheese, sour cream, ¾ of the chopped chives, salt and cracked black pepper. Spoon or pipe this mix into the crispy artichoke skins and top with the remaining chives.
Gently warm the soup and serve in bowls with the filled crispy skins in the middle or on the side.
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