Jerusalem artichoke soup with pheasant and crispy shallot


  • 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
For the pheasant garnish
  • 1 tbsp olive oil
  • 2 pheasant thighs
  • 2 tbsp olive oil
  • ½ shallot, peeled and finely sliced

Preparation method

  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.

Required techniques

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