Artichoke soup

Daniel Watkins

Daniel Watkins

18th January 2012

Artichoke soup

Artichoke soup, duck egg ravioli & confit duck

Ingredients

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

Method

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