Make soup from peeled and sliced Jerusalem artichoke,
poultry stock, half the chanterelles and the herbs. Put all the
ingredients in a saucepan and boil for 20 minutes.
Purée the soup with the hand blender and press through a fine
sieve. Bring back to the boil, leave to simmer for a few minutes
and then turn off the heat. Thicken the soup with a liaison of
beaten egg yolk and a tablespoon of cream. Do not let it boil
again.
Fry the rest of the chanterelles. Cut the truffle into slices.
In the soup plate, top the soup with: fried chanterelles, tufts
of chervil, truffle slices.
velouté of Jerusalem artichoke, chanterelles and truffle
black truffle
pepper & salt
cream
egg
chervil
Make soup from peeled and sliced Jerusalem
artichoke, poultry stock, half the chanterelles
and the herbs. Put all the ingredients in a
saucepan and boil for 20 minutes.
Purée the soup with the hand blender and
press through a fine sieve. Bring back to the
boil, leave to simmer for a few minutes and
then turn off the heat. Thicken the soup with a
liaison of beaten egg yolk and a tablespoon of
cream. Do not let it boil again.
Fry the rest of the chanterelles. Cut the truffle
into slices.
In the soup plate, top the soup with: fried
chanterelles, tufts of chervil, truffle slices.
velouté of
Jerusalem artichoke,
chanterelles
and truffle
black truffle
pepper & salt
cream
egg
chervil
