Jerusalem artichoke soup, wild mushrooms with poached hen egg
10g flat leaf parsley, chopped
100g smoked streaky bacon lardons
10g extra virgin olive oil 1 shallot, finely diced to soften, add the chicken stock.
Stir well and bring the soup mixture to a simmer. chilled diced butter, sherry vinegar and check the seasoning one final time. The consistency should be a beautiful pouring consistency.
For the poached eggs:
Take a deep saucepan, fill with water and bring to the boil.