Cornwall Life - - FOOD & DRINK -

500g peeled Jerusalem ar­ti­chokes, thinly sliced 50g but­ter

1L chicken stock

1 onion, finely diced 3 sprigs of thyme

1 bay leaf

2 cloves of gar­lic, finely grated

150ml dou­ble cream 25ml Sherry vine­gar (to taste)

Cor­nish sea salt

Fresh white pep­per

For the gar­nish

4 fresh eggs cracked into 4 tea cups

100ml malt vine­gar 1 clove of gar­lic, grated 250g mixed wild mush­rooms, finely diced Take a medium sized sauce pan and add but­ter on a medium heat.

Add the diced onion, thyme, gar­lic, bay leaf and a pinch of sea salt.

Over a medium heat, soften the onion. Once soft, add the ar­ti­chokes and cook for a fur­ther 10 min­utes. Once the ar­ti­chokes have started

Turn down the heat and cook the mix­ture un­til the ar­ti­chokes are com­pletely soft. Re­move from heat, check the sea­son­ing then add the dou­ble cream.

Care­fully la­dle the mix­ture into a blender (make sure the lid isn’t on too tight and cover with a tea towel to en­sure no splash back of the hot liq­uid). Blitz un­til smooth and pass through sieve into another saucepan.

Add malt vine­gar and turn down to a sim­mer.

Stir the wa­ter to cre­ate a swirl.

Add the egg (one at a time) from the cups.

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