Recipe: Jerusalem Artichoke Chowder With Avruga Caviar [edit]

Step 1

6 Heaped teaspoons of avruga caviar (smoky herring eggs available from Sainsbury's and Waitrose) to serve

Step 2

Peel the jerusalem artichokes putting them straight into acidulated water (with the juice of 1/2 a lemon added) to prevent discoloration.

Step 3

Next gently fry the bacon leek bay and thyme in the butter until soft but not coloured then add the jerusalem artichokes and potato and cook for a minute more.

Step 4

Add the milk stock and some seasoning bring to a bubble then reduce the heat and simmer for 20 minutes or until the roots are soft.

Step 5

Stir through the creme fraiche and reheat.

Step 6

Discard the bay leaf and the rashers of smoked bacon. and. using a processor or hand blender mix to a smooth puree. Add extra stock or milk if it needs thinning and adjust the seasoning. Serve each bowl with a generous dollop of avruga caviar on top.

Step 7

Chowder (normally a thick fish soup) is traditionally thickened with potato. Using jerusalem artichokes gives it an autumnal earthiness. The caviar is simply the posh alternative to fish.

Step 8

Serves 2