Make soup from peeled and sliced Jerusalem artichoke,
poultry stock, half the chanterelles and the herbs. Put all the
ingredients in a saucepan and boil for 20 minutes.
Purée the soup with the hand blender and press through a fine
sieve. Bring back to the boil, leave to simmer for a few minutes
and then turn off the heat. Thicken the soup with a liaison of
beaten egg yolk and a tablespoon of cream. Do not let it boil
again.
Fry the rest of the chanterelles. Cut the truffle into slices.
In the soup plate, top the soup with: fried chanterelles, tufts
of chervil, truffle slices.
velouté of Jerusalem artichoke, chanterelles and truffle
black truffle
pepper & salt
cream
egg
chervil
taste and tradition
the fiery passion
Make soup from peeled and sliced Jerusalem
artichoke, poultry stock, half the chanterelles
and the herbs. Put all the ingredients in a
saucepan and boil for 20 minutes.
Purée the soup with the hand blender and
press through a fine sieve. Bring back to the
boil, leave to simmer for a few minutes and
then turn off the heat. Thicken the soup with a
liaison of beaten egg yolk and a tablespoon of
cream. Do not let it boil again.
Fry the rest of the chanterelles. Cut the truffle
into slices.
In the soup plate, top the soup with: fried
chanterelles, tufts of chervil, truffle slices.
velouté of
Jerusalem artichoke,
chanterelles
and truffle
black truffle
pepper & salt
cream
egg
chervil
taste and tradition
the fiery passion
