seasonal soups

Jerusalem artichoke soup with chicken beignet's and truffle oil - I will get back to this !

serves 4

Ingredients

12 Jerusalem artichokes - peeled and sliced

2 bannana shallots - peeled and diced

1 garlic clove - minced

120 ml white wine

400 ml of veg stock

225 ml of double cream


Method

sweat down artichokes and shallot's until soft, add garlic sweat for a further 1 min. now add white wine and cook for 3 mins, add the stock and bring to the boil, then reduce to a simmer and cook for 10-15 mins. when cooked take off the heat and add the cream, now place in a blender and puree until smooth.

beignets (fritter)

2 chicken legs - poached

parsley

lemon juice

batter

Method

Garnish

chopped chives and a drizzle of truffle oil