Soups — dried or fresh

Cream of Jerusalem artichoke with morels

Name: Cream of Jerusalem artichoke with morels
Prep time: 15 min
Cook time: 45 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 300 g Jerusalem artichokes; 600 ml chicken stock; 3 shallots; 500 ml coconut milk; 3 fresh morels or rehydrated dried morels; pepper; salt

A smooth Jerusalem artichoke velouté with coconut milk, infused with morels during cooking. The mushrooms can be removed to preserve the balance of flavours.

Serves: Serves 4
Preparation: 15 min
Cooking: 45 min

Method

Peel the Jerusalem artichokes with a vegetable peeler as you would carrots, then cut them into even pieces.
In a casserole, gently sweat the sliced shallots with the Jerusalem artichoke pieces over a low heat.
When the vegetables begin to colour, add the chicken stock and the morels.
Cover and cook over a low heat for 30 minutes.
Pour in the coconut milk, then continue cooking for 15 minutes at a gentle simmer.
Remove the morels to use them in another dish, or blend them into the soup if you prefer a stronger taste.
Blend the soup carefully until completely smooth and creamy.
Season with salt and pepper, then serve hot.