Jerusalem Artichoke Soup with Duck Ragoût

Name: Jerusalem Artichoke Soup with Duck Ragoût
Yield: Serves 6 as a starter
Ingredients: 500 ml milk; 500 ml double cream; 250 g ceps or St. George’s mushrooms (or chestnut mushrooms if the wild mushrooms are not in season), trimmed; 50 g lightly salted butter; 2 braised duck legs with a little reduced braising liquor; 75 g butter, diced; sea salt and black pepper; little splash of Cabernet Sauvignon vinegar, or other red wine vinegar; cep butter, optional; 1 tsp truffle oil (optional); cep brioche, optional; 25 ml red wine sauce, optional; cep purée; 1.5 kg Jerusalem artichokes, scrubbed; 60 ml double cream

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

1.5 kg Jerusalem artichokes, scrubbed
500 ml milk
500 m

Starter
Soup

Method

Thinly slice the Jerusalem artichokes and place them in a pan with the milk, cream and some seasoning. Add a little hot water, as necessary, to cover the artichokes. Bring to the boil, then reduce the heat and partially cover the pan. Simmer for 20-25 minutes until the artichokes are tender when pierced with the tip of a sharp knife. Drain, reserving the cooking liquor.

While still hot,