Soups
Jerusalem artichoke soup with morels and smoked duck breast
A velvety soup combining Jerusalem artichokes, morels and crispy smoked duck breast. The marriage of woody and smoky flavours makes it an elegant, indulgent winter dish.
- Serves
- 4 people
- Preparation
- 15 min
- Cooking
- 35 min
Ingredients
Method
Take the morels out of the freezer and place them in a dish at room temperature to defrost. Wash the rocket leaves gently and dry them on kitchen paper.
Peel, rinse and cut the Jerusalem artichokes and potatoes into even-sized pieces.
Fry the vegetables for five minutes in a casserole with a knob of butter. Then add the defrosted morels, reserving sixteen small ones for the final decoration.
Pour in enough water to cover and crumble in the chicken stock cube. Season generously with pepper, cover and leave to cook for half an hour at a gentle simmer.
Blend the contents to obtain a smooth, slightly thick velouté. Stir in the crème fraîche and the juice released by the morels, then mix well.
Ladle the soup into warm soup plates. Arrange four slices of smoked duck breast in a star shape on each portion.
Place one small reserved morel between each slice of duck. Put a few rocket leaves in the centre and serve immediately.