It's best to make this soup in a heavy- based casserole dish. If time is short, use a good quality store-bought stock. Try serving the soup warm in shot glasses as a pre-dinner nibble, topped with a fresh oyster and a sprig of dill.
Ingredients
| 80 g | Butter |
| 1 | Finely chopped onion |
| 2 cloves | Crushed garlic |
| 1 cup | Jerusalem artichoke, peeled and cubed (Main) |
| ½ cup | All-purpose flour |
| ½ cup | White wine |
| ½ cup | Water |
| 2 cups | Fish stock |
| 1 cup | Cream |
| 1 dozen | Oyster, reserve the juice (Main) |
| ¼ cup | Chopped dill, reserving a little for garnish |
| 1 pinch | Salt & freshly ground pepper |
| 1 loaf | Crusty bread, to serve |
Directions
1. Melt the butter slowly in a heavy based pot. Add the onions, garlic and artichokes, cooking slowly for 10 minutes, without browning, until softened. Add the flour and cook for 4 minutes, stirring. Stir through the wine, water, then the stock, bringing it slowly to the boil until the soup has thickened. Cool slightly before blending until silky smooth.
2. Return the soup to a clean pot.
3. Before serving add the oyster juices, cream, dill and half the oysters, slightly chopped, reserving a few whole for the top. Season to taste. Serve with crusty bread on the side to wipe out every last bit.
