Jerusalem Artichoke Soup with Burnt Onion, Granny Smith Apple, Truffle & Herb

The recipe below makes 6 portions

·         700g Jerusalem artichokes
·         80g banana shallots
·         1 clove garlic, crushed
·         30ml vegetable oil
·         50g butter
·         50g flour
·         100ml White wine
·         400ml milk
·         400ml vegetable stock
·         Salt and pepper

Peel and grate the Jerusalem artichokes. Peel and slice the shallot. Heat a medium sized pan on a low heat. Add the oil and butter and gentle melt. Add the shallots and garlic and sweat off ( cook with out colour). Add the artichoke and gently cook, stirring occasionally. Do not let colour. Add the flour and cook out for another 2-3 minutes. Add the white wine and stir until thickened. Add the vegetable stock and milk and bring to the boil. Turn down to simmer and cook for 10 minutes, blend in a liquidizer (bar blender) pass through fine chinois. Season to taste.

Crushed Artichoke

·         500g Jerusalem Artichokes.
·         ¼ granny smith apple
·         30ml extra virgin olive oil
·         5g chopped chives
·         Salt and pepper

Wash and scrub the artichoke until spotlessly clean. Prick the artichokes and steam for 40 minutes.
Remove from the steamer, carefully cut in half and scoop out the inner flesh. Reserve the skins for the fried skins
Peel and finely dice the Granny smith apple
Place the flesh of the artichoke in a small pan with the granny smith apple, extra virgin olive oil, chives and seasoning, then lightly crush with a fork

Burnt onion

·         300g baby onions
·         50g hay
·         Pomace olive oil

Preheat the oven to 250c
Top and tail the baby onions. Peel the onions. Place the onion peelings on a tray and cook in the oven for 20 minutes. Reduce the heat of the oven to 100c and leave the burnt onions to cook for 1 hour until dry and crisp.
Outside in a bowl burnt the hay with a blow torch. Once cool add to the burnt onion skin with a pinch of salt and blend in a spice grinder until fine.
Preheat the oven to 120c
Cover the onion 1/2s in olive oil and cook in the oven for 30 minutes. Allow to cool and remove the onion 1/2’s on to a rack cut side up and blow torch until charred.

Artichoke crisp

·         Reserved Jerusalem Artichoke skin

Preheat the oven to 70c
Place the skins on a wire rack and dry in the oven for 1 and ½ hours.
Deep fry at 180c until golden. Remove from the fryer and season.  

Herb oil

·         500g fresh picked soft herbs (parsley, tarragon, chervil, basil)
·         200g baby spinach
·         400ml vegetable oil
·         Muslin (Cheese cloth)

Bring a pan of boiling salted water to the boil. Add the herbs for 30 seconds, drain and shock chill the herbs in an ice bath. Drain the herbs and squeeze out the water. Place in a blender with the spinach, and oil, blend on full speed for 1 ½ minutes and pass through the muslin cloth.

To finish

·         Fresh truffle and micro plain
·         Granny smith Apple julienne (match sticks)
·         30g diced butter
·         Pea shoots

In a warm bowl, press the warm crushed artichoke into a 60mm diameter ring. Top the artichoke with the burnt onion petals, place the apple julienne on top of the onion.
Bring the soup to the boil, add the butter and blend with a stick blender, pour around the edge of the crushed artichokes.
Top the apple with the crisps and grate over fresh black winter truffle.
Spoon some herb oil on top of the soup, place on a pea shoot dust with the burnt onion powder and serve.