Here is an original marriage with this Jerusalem artichoke soup spiced up with a crispy goat cheese sandwich.
Ingredients for 4 persons
- 500 g of Jerusalem artichokes
- 2 potatoes (Bintje, Charlotte)
- 2 fundsartichokes in jar
- 1 liter of whole milk
- 15 cl of liquid cream (30% fat)
- 4 small slices of rye (or country) bread
- 12 thin slices of smoked duck breast
- 8 walnut kernels
- 4 slices of goat cheese
- Salt pepper
Creamy Jerusalem artichoke velouté recipe with hot goat cheese toast
This original Jerusalem artichoke soup spiced up with a crispy goat cheese toast.
- Drain, rinse and cut the artichoke bottoms into 6 quarters.
- Peel, wash and cut the Jerusalem artichokes and potatoes into pieces.
- Pour the milk into a saucepan, add the Jerusalem artichokes and the potatoes. Bring to a boil and simmer until the vegetables are tender.
- Mix, pour the liquid cream, season.
- Keep warm.
Preheat the oven to 180 ° C (th.6).
- Crush the walnut kernels.
- Arrange the slices of bread on a baking sheet, place the slices of goat cheese on top.
- Place in the oven and cook until the cheese melts. Remove from the oven. Distribute the slices of duck breast.
- Place the artichoke quarters at the bottom of 4 deep plates, pour in the soup (the soup will heat up the artichoke).
- Serve with small sandwiches of hot goat cheese.
- Sprinkle the whole with crushed walnuts.
- You can make the soup in another way: brown 1 chopped onion in 20 g of butter, add the pieces of
potatoes and Jerusalem artichokes. Stir, add ½ liter of chicken broth and ½ milk and continue with the recipe.
- The duck breast can be replaced by thin slices of bacon.
- The only difficulty with this recipe lies in the peeling of the Jerusalem artichokes.
If the realization of this dish is very simple, its taste, meanwhile, is enriched by the bread. This brings animal notes
and cheesy, as well as a crunchy dimension that enhances the soft, creamy and vegetal character of the soup, in which the common aromas of artichoke and Jerusalem artichoke reinforce each other.
In terms of agreement, one thinks quite naturally of a wine made from the Sauvignon grape variety, which we know is perfectly combined with goat cheese. In this case, we can choose either a Valençay, whose asparagus and nettle scents will support the soup, i.e. a Sauvignon from St Bris, the only Burgundy made from this grape variety, whose hints of boxwood and citrus fruit go more in the direction of the bread.
For amateurs, we can also take advantage of the arrival of early wines to make a marriage not of reason but of season with a Beaujolais Nouveau or one gamay de Loire primeur which, by their freshness and fruitiness, will add depth to the preparation.
- Valençay 4 to 7 €
- Sauvignon de st Bris 5 to 8 €
- Beaujolais nouveau 3 to 8 €
- Gamay de Loire primeur € 3 to € 6
Crush: roughly crush.
Recipe: T. Bryone, Photo: C. Herlédan