Print Page

Home / Lace Market Hotel / Food and Drink / Recipe

Book Online

Recipe - Jerusalem artichoke and goats cheese veloute

This recipe will make 5-6 good portions. When buying the artichokes look for a firm texture and a skin that is not dry and crispy. The goat's cheese is of personal taste. Something like Golden Cross is great, or for a more silky finish go for French, like Crottin de Chavignol or Chaumes. Whichever you use, take off the rind before blending.
Ingredients:
175g white onions
50g butter
600ml dark chicken stock
450g Jerusalem artichokes
1 tsp ground mace
600ml milk
1 bay leaf
100g goat's cheese

Method:
Clean the artichokes but don't peel them. Leaving the skin on gives an amazing colour and nuttiness to the soup. A toothbrush is ideal for cleaning them.
Finely slice the onions and sauté in a small amount of oil, with some salt and the butter.
Chop the artichokes into roughly four pieces. The size is not that important as long as they are all similar, add to the onions.
Add the bay leaf and cook on a medium heat but don't let the butter burn. Remove the bay leaf and add the stock and the mace.
Simmer for 10 minutes then add the milk and simmer till the veg is soft.
Take off the heat and cut the cheese into six pieces.
Begin to blend the soup in a blender. The key to the finish is to use a fast food blender with a jug as opposed to a handheld one or a food processor. The way the blender spins is crucial to the soup.
When blending add the cheese once the mix has started.
The cheese will thicken the soup, add flavor and season all at once.
When all the soup has been blended, pass through a sieve for a very fine finish or just serve as it is.

Enjoy!