Jerusalem Artichoke soup
750g peeled potatoes
250g peeled Jerusalem artichokes
1 onion sliced
6 cloves garlic crushed
2 litres vegetable stock
Sweat off onion in butter with a little salt till clear and it takes on sweetness.
Add garlic and cook out for another 2 minutes.
Add the artichoke, potato and more salt and sweat for 5 minutes.
Add vegetable stock.
Simmer till cooked (about 40 minutes).
Blend and pass.
Check seasoning and cream lightly.
6 shallots finely chopped
1/2 tsp salt
2 tbsp balsamic reduction
4 tbsp white balsamic vinegar
1/2 cup white wine
1 bunch tarragon
Pick the tarragon leaves from the stalks and reserve the leaves.
Place chopped shallots and tarragon stalks in a pan with both vinegars and white wine and reduce over a medium heat.
Meanwhile place the 150g butter in a sauce pan. Cook over a medium heat until the butter starts to brown and become a golden brown colour. Remove from the heat and place on ice to stop cooking.
Once the shallots have reduced to a glaze, remove tarragon stalk and whisk in the brown butter bit by bit so it thickens up
Finish with the chopped tarragon leaves and serve on top of soup.