Jerusalem Artichoke Soup with Duck Ragoût

Name: Jerusalem Artichoke Soup with Duck Ragoût
Yield: Serves 6 as a starter
Ingredients: 500 ml milk; 1.5 kg Jerusalem artichokes, scrubbed; 2 braised duck legs with a little reduced braising liquor; cep purée; sea salt and black pepper; cep butter, optional; 500 ml double cream; 25 ml red wine sauce, optional; little splash of Cabernet Sauvignon vinegar, or other red wine vinegar; 60 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; 1 tsp truffle oil (optional); 75 g butter, diced; cep brioche, optional

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,