Это предварительный просмотр рецепта "Jerusalem Artichoke Chowder With Avruga Caviar".

• Click here to print
• или вернитесь к рецепту Jerusalem Artichoke Chowder With Avruga Caviar.

Рецепт Jerusalem Artichoke Chowder With Avruga Caviar

by Global Cookbook

Ингредиенты

500 gm jerusalem artichokes 3 x rashers of smoked bacon 1 x leek white part only rinsed and finely minced 1 x bay leaf 2 sprg thyme

30 gm butter 3 med potatoes peeled and diced salt and black pepper 300 ml lowfat milk 400 ml chicken stock 250 ml creme fraiche squeeze of lemon juice

Инструкции

1. 6 Heaped tsp. of avruga caviar (smoky herring Large eggs available from Sainsbury's and Waitrose) to serve
2. Peel the jerusalem artichokes putting them straight into acidulated water (with the juice of 1/2 a lemon added) to prevent discoloration.
3. Next gently fry the bacon leek bay and thyme in the butter till soft but not coloured then add in the jerusalem artichokes and potato and cook for a minute more.
4. Add in the lowfat milk stock and some seasoning bring to a bubble then reduce the heat and simmer for 20 min or possibly till the roots are soft.
5. Stir through the creme fraiche and reheat.
6. Throw away the bay leaf and the rashers of smoked bacon. and. using a processor or possibly hand blender mix to a smooth puree. Add in extra stock or possibly lowfat milk if it needs thinning and adjust the seasoning. Serve each bowl with a generous dollop of avruga caviar on top.
7. Chowder (normally a thick fish soup) is traditionally thickened with potato. Using jerusalem artichokes gives it an autumnal earthiness. The caviar is simply the posh alternative to fish.
8. Serves 2

© 2024 CookEatShare