1litre chicken stockor vegetable stock to make it vegetarian
150mldouble cream
Sea salt
White pepper
2tspsugar
Olive oilapprox. 1 tbsp
To garnish (optional)
A large handful mushrooms of choice
1tbspflat leaf parsleyfinely chopped
Instructions
Roughly chop the onion and add to a large, heavy-based saucepan with the butter. Set over a low heat and cover the pan. Slowly cook the onions, stirring occasionally, until soft and translucent.
While the onions are sweating, peel and finely slice the Jerusalem artichokes and garlic clove. Add to the pan with the onions when they’re soft and colourless.
Continue to cook for another 10-15 minutes over low-medium heat until the onions begin to turn golden but not brown, and until everything is soft.
Season with salt then gradually pour the stock into the pan.
Bring to the boil, season with white pepper and add the sugar, then turn the heat down and simmer for 25-30 minutes.
Cool slightly then blend the soup. Strain the blended soup through a fine mesh sieve, into a clean saucepan, then bring back to a gentle simmer. Pour in the cream and taste for seasoning. Add more salt, pepper or sugar if need be. Continue to cook for a few minutes over low heat while you prepare the mushrooms.
To prepare the mushroom garnish, roughly chop the mushrooms and finely chop the parsley. Add the mushrooms to a small frying pan with a splash of olive oil. Generously season with salt and fry over medium-high heat until lightly crispy, for around 4-5 minutes. Turn off the heat, sprinkle over the chopped parsley and stir.
Ladle the soup into bowls, then top with a spoonful of the fried mushrooms.