Ingredients

• 1 tbsp olive oil
• 3 Jerusalem artichokes
• peeled and sliced
• ½ shallot
• peeled and sliced
• 30ml/1fl oz white wine
• 100ml/3½fl oz vegetable stock
• 55ml/2fl oz double cream
• 1 tbsp olive oil
• 2 pheasant thighs
• 2 tbsp olive oil
• ½ shallot
• peeled and finely sliced

Directions

• Heat the oil in a medium saucepan. Add the artichokes and shallot and sauté for a few minutes
• to soften.
• Add the white wine and heat for a further two minutes.
• Pour in the vegetable stock
• bring to the boil and then reduce the heat and simmer gently for 10-15 minutes.
• Add the cream and then
• using a hand blender
• blend until smooth.
• Meanwhile
• for the pheasant garnish
• heat one tablespoon of olive oil in a separate pan. Add the pheasant thighs and cook for 4-5 minutes on each side
• until crisp and thoroughly cooked.
• In a separate pan
• add the sliced shallot and sauté for 3-4 minutes until golden and crisp.
• To serve
• ladle the soup into a bowl. Place the pheasant thighs in the middle and scatter the crispy shallots on top.