Jerusalem artichoke soup

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Cream of artichoke soup with ginger and apple salsa Ingredients: serves 6
750g. Topinambour/jerusalem artichokes
1 large onion 50g butter
½ tbsp grated fresh root ginger
6dl chicken stock
6dl milk
25g flour
1 egg
1dl of cream
a little sesame oil salt and pepper
Method: Peel artichokes and set aside. You do not need to peel them, scrub well. However the soup has muddier colour.
Slice the onion and soften without coloring in half the butter. Meanwhile slice the artichokes, then add to the pan with the milk, cover the pan, and shake over the heat for 7 to 8 minutes.
Pour in the stock, season with salt and pepper and bring the boil, lower the heat and simmer for 15 to 20 minutes, rub through a nylon or fine Mouli sieve, then return to the pan. You can use water instead of stock…
Blend the flour with ½ dl extra of cold milk, strain into the pan and beat well until boiling. Simmer for a few minutes then beat the egg with a wooden spoon add the cream in a bowl, pour on a few tablespoons of the hot soup stir well and add to the soup. Do not reboil.
For a little more zip
Serve with a salsa
Salsa: 2 tbsp dried cranberries 3 golden delicious apples 2 sage leaves 2 tbsp cider vinegar 1 tsp coriander seeds 1 tsp fennel seeds
Soak the dried cranberries in a little warm sherry for 10 minutes to soften them. Core and chop the apples, heat the butter in a pan over allow heat, add the apples and cook for 5 minutes or until becoming soft. Roast the coriander and fennels seeds in a dry pan, grind down in a pestle and mortar and add to the apple mixture in the pan with the sage leaves, fry for 1 minute stirring well. Add the cranberries to the pan stir well. Spoon the soup into a soup bowl and place the salsa in the middle, pour on a little sesame oil.
Or even better
As Patrick does with a coquille wrapped in pancetta or bacon and fried, served on a skewer in the soup.. Yummie

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