Jerusalem ar­ti­choke soup, wild mush­rooms with poached hen egg

Cornwall Life - - FOOD & DRINK -

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.

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