Jerusalem Artichoke Soup with Pheasant and Crispy Shallots

A creamy Jerusalem artichoke soup topped with crisp pan-fried pheasant thighs and golden sautéed shallots.

Soup Pheasant Game Fine Dining Jerusalem Artichoke

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

28.1g

per serving

28.1 g total

Fat

78.2g

per serving

78.2 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Liquids

White Wine

100

Vegetable Stock

Meat

piece

Pheasant Thigh

OilsFats

Olive Oil

for garnish

Olive Oil

for shallots

Vegetables

piece

Jerusalem Artichoke

peeled and sliced

0.5

piece

Shallot

peeled and sliced

Method

Pour in vegetable stock, bring to the boil, and simmer for 10-15 minutes.

Add cream and blend with a hand blender until smooth.

Heat oil in a medium saucepan and sauté artichokes and shallot until soft.

Add white wine and heat for two minutes.

Heat 15ml olive oil in a separate pan and cook pheasant thighs for 5 minutes per side.

Sauté sliced shallots in a separate pan for 4 minutes until golden.

Ladle soup into a bowl and top with pheasant and crispy shallots.