Jerusalem artichoke and smoked trout soup
A seasonal favourite from the Invergowrie kitchen garden. Jerusalem artichokes are the tubers found in the roots of sunflowers.
Serves 6
¼ cup olive oil
1 kg small fresh Jerusalem artichokes* 20 grams butter
3 eshallots, chopped coarsely 1 clove garlic, quartered
2L of chicken stock
2 tablespoons of lemon juice
½ cup creme fraiche
1 medium smoked trout (375g), flaked 1 tablespoons grated lemon rind
*If the artichokes are really fresh all they may need is to be washed and trimmed, but if older they might need to be peeled.
Toss artichokes in the oil and roast in a hot oven till tender and they have taken on some colour.
Melt butter and sauté eshallots and garlic until softened.
Add artichokes, stock and lemon juice and bring to the boil uncovered, lower heat and simmer for about 10 minutes.
Remove from heat and allow to cool slightly, then puree.
Reheat soup gently and stir in crème fraiche and some of the trout. Check for seasoning.
Garnish each bowl with a small amount of the remaining trout and lemon rind.
¼ cup olive oil
1 kg small fresh Jerusalem artichokes* 20 grams butter
3 eshallots, chopped coarsely 1 clove garlic, quartered
2L of chicken stock
2 tablespoons of lemon juice
½ cup creme fraiche
1 medium smoked trout (375g), flaked 1 tablespoons grated lemon rind
*If the artichokes are really fresh all they may need is to be washed and trimmed, but if older they might need to be peeled.
Toss artichokes in the oil and roast in a hot oven till tender and they have taken on some colour.
Melt butter and sauté eshallots and garlic until softened.
Add artichokes, stock and lemon juice and bring to the boil uncovered, lower heat and simmer for about 10 minutes.
Remove from heat and allow to cool slightly, then puree.
Reheat soup gently and stir in crème fraiche and some of the trout. Check for seasoning.
Garnish each bowl with a small amount of the remaining trout and lemon rind.