Porcini, Chevril and Artichoke Soup

Porcini, Chervil And Artichoke

Serves 6
4 Jerusalem artichokes, peeled and sliced

1/2 pound porcini mushrooms.
2 potatoes, peeled and sliced

1 leek, washed well and sliced thinly
1 garlic clove, finely chopped
1 celery stalk, and the yellow centre leaves
2 cups homemade chicken stock
2 cups water
1 fresh bay leaf
1/2 teaspoon dried sage leaves
a few sprigs thyme
olive oil
sea salt and pepper
Creme fraiche or parmesan cheese for serving

Boil the kettle. Put the dried porcinis in a small jug or bowl and pour over 1 cup (250 ml) boiling water.  Cover with a dish or lid and let the mushrooms reconstitute – give them about 10 minutes.

Heat some olive oil in a large heavy based saucepan, or stockpot, and add the leaks.  Cook over medium-high heat for about 5 minutes, stirring regularly, until they are soft.  Add the garlic, celery, bay leaf, dried sage, and picked thyme leaves.  Stir, and cook for a few more minutes until the celery is soft.

Strain the mushrooms and reserve the liquid.  Roughly chop the mushrooms.  Add the potatoes, jerusalem artichokes, mushrooms, stock, water and the liquid from the mushrooms.  Bring to a gentle boil, reduce heat, and simmer for 20 minutes.

Remove the bay leaf, and using a hand held bamix, puree the soup.  You can do this in a blender or food processor but its much messier.

Serve with a swirl of creme fraiche, or a sprinkling of grated parmesan.

Pair with Pinot Noir