Artichoke soup

Daniel Watkins

Daniel Watkins

18th January 2012
Daniel Watkins

Artichoke soup

Artichoke soup, duck egg ravioli & confit duck


  • 1.5 kg jerusalem artichokes
  • 500 ml milk
  • 500ml double cream
  • truffle oil
  • salt
  • butter 150g


scrub & wash the artichokes
thinly slice the artichokes and place in the pan with the milk & cream bring to the boil and simmer aprox 25 30 mins until they are tender
drain the artichokes place in the thermo & puree the artichoke adding butter,milk & cream
pass season salt & truffle oil

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