toodle.

Jerusalem Artichoke Soup with Pheasant and Crispy Shallots

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

SoupPheasantGameFine DiningJerusalem Artichoke

Estimated Nutrition

Per Serving Total
Calories 985.4 kcals 985.4 kcals
Carbohydrates 28.1 grams 28.1 grams
Fat 78.2 grams 78.2 grams
Protein 42.5 grams 42.5 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
ml
Double Cream
Liquids
30
ml
White Wine
100
ml
Vegetable Stock
Meat
2
piece
Pheasant Thigh
OilsFats
15
ml
Olive Oil
15
ml
Olive Oil
for garnish
30
ml
Olive Oil
for shallots
Vegetables
3
piece
Jerusalem Artichoke
peeled and sliced
0.5
piece
Shallot
peeled and sliced
0.5
piece
Shallot
finely sliced for garnish

Steps

  • Heat oil in a medium saucepan and sauté artichokes and shallot until soft.
  • Add white wine and heat for two minutes.
  • 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 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.