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.