A gorgeously simple recipe by Chris Black of Aubergine and Bellevue Cafe. This is stylish enough to serve as a starter for friends or just when you’re in the mood for a warming bowl of soup.
*Serves 4
Ingredients:
1kg Jerusalem artichokes
2T butter
1T freshly crushed garlic
salt and freshly ground black pepper
1T fresh thyme
300ml milk
1.2l chicken stock
16 snails (tinned)
beetroot micro-greens to garnish
Directions:
Peel and finely chop the artichokes. Over a low heat, saute artichokes in butter with garlic, salt, black pepper and thyme for 5 minutes until they begin to caramelise. Add milk and chicken stock, simmer until the artichokes have softened.
Liquidise with a hand blender until you have a smooth consistency, which will also begin to froth the soup.
In a separate pan, saute snails in butter until lightly crispy. Serve soup garnished with snails and beetroot micro-greens.
**All ingredients available from Pick n Pay Supermarkets and Hypers KZN
Photo: Dave Macleod/Gameplan Media