Jerusalem artichoke soup with pheasant and crispy shallot Recipe

  • 1 tbsp olive oil
  • 3 Jerusalem artichokes, peeled and sliced
  • ½ shallot, peeled and sliced
  • 30ml/1fl oz white wine
  • 100ml/3½fl oz vegetable stock
  • 55ml/2fl oz double cream
  • 1 tbsp olive oil
  • 2 pheasant thighs
  • 2 tbsp olive oil
  • ½ shallot, peeled and finely sliced
  1. Heat the oil in a medium saucepan. Add the artichokes and shallot and sauté for a few minutes, to soften.
  2. Add the white wine and heat for a further two minutes.
  3. Pour in the vegetable stock, bring to the boil and then reduce the heat and simmer gently for 10-15 minutes.
  4. Add the cream and then, using a hand blender, blend until smooth.
  5. Meanwhile, for the pheasant garnish, heat one tablespoon of olive oil in a separate pan. Add the pheasant thighs and cook for 4-5 minutes on each side, until crisp and thoroughly cooked.
  6. In a separate pan, add the sliced shallot and sauté for 3-4 minutes until golden and crisp.
  7. To serve, ladle the soup into a bowl. Place the pheasant thighs in the middle and scatter the crispy shallots on top.