Cep, Thyme & Jerusalem Artichoke

Name: Cep, Thyme & Jerusalem Artichoke
Yield: 10
Ingredients: 300.0g Jerusalem Artichokes; 2.5l Water; 250.0g Wild mushrooms; 50.0ml Rapeseed oil; 5.0g Thyme; 150.0ml Creme Fraiche; 250.0g Knorr Professional Classic Cream of Mushroom Soup 25 Port

Cep, Thyme & Jerusalem Artichoke – recipe

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For the soup:

Jerusalem Artichokes 300.0 g
Water 2.5 l
Wild mushrooms 250.0 g
Rapeseed oil 50.0 ml
Thyme 5.0 g
Creme Fraiche 150.0 ml
Knorr Professional Classic Cream of Mushroom Soup 25 Port 250.0 g
Knorr Professional Classic Cream of Mushroom Soup 25 Port
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Product Specification

Contract Catering

Pub Food

Vegetarian

Soups

Traditional British

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Preparation

To serve:
- Heat the oil and fry the mushroom until golden.
- Remove the soup from the heat and pour in to serving bowls.
- Garnish with the mushrooms, a spoon of crème fraiche and some crispy artichokes.
For the soup:
- Peel and slice the artichokes then place in to a saucepan and cover with the water.
- Bring the saucepan to the boil add the thyme and cook for 20 minutes.
- Remove the saucepan from the heat and blend until smooth.
- Return to the heat and bring back to the boil.
- Whisk in the KNORR Classic Cream of Mushroom soup then reduce the heat and simmer for 3 minutes.