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Ingredientes
- 500 gm jerusalem artichokes
- 3 x rashers of smoked bacon
- 1 x leek white part only rinsed and finely minced
- 1 x bay leaf
- 2 sprg thyme
- 30 gm butter
- 3 med potatoes peeled and diced salt and black pepper
- 300 ml lowfat milk
- 400 ml chicken stock
- 250 ml creme fraiche squeeze of lemon juice
Direcciones
- 6 Heaped tsp. of avruga caviar (smoky herring Large eggs available from Sainsbury's and Waitrose) to serve
- Peel the jerusalem artichokes putting them straight into acidulated water (with the juice of 1/2 a lemon added) to prevent discoloration.
- Next gently fry the bacon leek bay and thyme in the butter till soft but not coloured then add in the jerusalem artichokes and potato and cook for a minute more.
- Add in the lowfat milk stock and some seasoning bring to a bubble then reduce the heat and simmer for 20 min or possibly till the roots are soft.
- Stir through the creme fraiche and reheat.
- Throw away the bay leaf and the rashers of smoked bacon. and. using a processor or possibly hand blender mix to a smooth puree. Add in extra stock or possibly lowfat milk if it needs thinning and adjust the seasoning. Serve each bowl with a generous dollop of avruga caviar on top.
- Chowder (normally a thick fish soup) is traditionally thickened with potato. Using jerusalem artichokes gives it an autumnal earthiness. The caviar is simply the posh alternative to fish.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 633g | |
| Recipe makes 2 servings | |
| Calories 397 | |
| Calories from Fat 127 | 32% |
| Total Fat 14.51g | 18% |
| Saturated Fat 8.94g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 491mg | 20% |
| Potassium 1472mg | 42% |
| Total Carbs 56.39g | 15% |
| Dietary Fiber 7.9g | 26% |
| Sugars 10.73g | 7% |
| Protein 12.87g | 21% |
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