Truffled artichoke and poached egg soup
Recipe 6-8 people
ingredients:
2lbs Jerusalem artichoke
1/4pt Extra virgin olive oil
2big smashed cloves of garlic
1/4pt dry white wine
a good knob of butter
8oz onion, finely chopped
8oz potato, peeled and diced
750ml/1¼ pints vegetable stock
100ml/3½fl oz double cream
2 tbsp white truffle oil
2 tbsp thyme, snipped
2 fresh bay leaves
1tbs English parsley
salt and black pepper
4 or 6 or enough poached eggs to have one each
4 or 6 big pieces of French bread or similar dipped into garlic oil and fried on each side until crispy
And if you have lots of money, a pig, a hound or your own supply of fresh truffles
Method:
1.Wash trim and remove any soil that may be attached to the knobbley artichokes peel potatoes and onion and roughly chop them
2.Add olive oil and garlic to a roasting tin and heat slowly when the garlic is infused (but not brown) dip in both sides of the bread just to coat set bread to one side.
3.Add all the chopped vegetables in along with the bay and half the chopped herbs into roasting tin roast in a moderate oven until soft and lightly golden.
4.Heat butter and truffle oil in saucepan and when slightly sizzling chuck in all of the roasting vegetables keep a medium heat going and add the wine and stock give the soup a good boil for about 20mins
5.Purée the soup in a blender, and then pour through a sieve into a clean pan. Stir in the cream and reheat the soup gently, without letting it boil. Taste and adjust the seasoning.
6.Fry oiled bread or griddle on both sides and season set aside but keep warm
7.Poach eggs
8.Ladle the soup into 4 or 6 warm bowls. Place fried bread and warm soft poached egg on the surface and sprinkle with the rest of the chopped herbs and optional shavings of fresh truffle or truffle oil.
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