Recipe for Jerusalem Artichoke Chowder with Avruga Caviar 
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Yield:
2
Ingredients:
Amount Ingredient
500 gm jerusalem artichokes
3 x rashers of smoked bacon
1 x leek white part only rinsed and finely chopped
1 x bay leaf
2 x sprg thyme
30 gm butter
3 med potatoes peeled and diced salt and black pepper
300 ml milk
400 ml chicken stock
250 ml creme fraiche
Instructions:
Instructions: 6 Heaped teaspoons of avruga caviar (smoky herring eggs available from Sainsburys and Waitrose) to serve

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

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.

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.

Stir through the creme fraiche and reheat.

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.

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.

Serves 2

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