Jerusalem artichoke and smoked salmon velouté recipe
Delpeyrat and Saint Jean’s recipe for this delicious, creamy velouté puts an all-too-often overlooked vegetable – the Jerusalem artichoke – centre stage.
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Cooking tools:
- Saucepan
- Peeler
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Blender
- Ladle
- Soup plate
- Stove
Ingredients
- 4 slices of smoked salmon
- 400g Jerusalem artichokes
- 1 leek (white only)
- 1 lard potato
- 100g unsmoked lardons
- 1/2 litre vegetable stock
- 1 tbsp olive oil
- 20 cl crème fraîche
- 1 tsp pink peppercorns
- A few springs of dill
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