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Recipe of the Month - November 2007

This month's recipe comes from Chef and Owner Fabrice Bouteloup of Barley Bree Restaurant in Muthill. Fabrice has combined local and seasonal produce to create a fantastic Jerusalem Artichoke Soup with Mushroom Fricassée, and this style of cooking can be seen throughout his menus. The restaurant is located at 6 Willoughby Street, Muthill, and you can contact Barley Bree on 01764 681451 or visit their website at www.barleybree.com

Jerusalem Artichoke Soup  & Wild Mushroom Fricassée– Serves 4 people

Ingredients - Soup 

½ onion, peeled & diced

1 clove garlic, peeled

300g Jerusalem artichoke, peeled & diced

1 litre Full fat milk

50g butter

Salt & pepper to taste 

Ingredients - Fricassée

100g mixed wild mushrooms

Sprig of thyme

½ of 1 banana shallot

1 tablespoon chopped flat parsley 

Method - Soup:

Sweat the diced onion with butter, gently until the onion is clear.  Add the Jerusalem artichoke and garlic, and cover with the milk.  Add salt and white pepper to taste. Cook until tender.Blend and pass through a fine sieve.  Correct the consistency of the soup, if necessary with water. 

Method - Fricassée:

Pick through the wild mushrooms to remove any dirt, then chop roughly.Sweat diced shallot with butter and season.  Add thyme and wild mushrooms and sauté  until cooked. Add parsley and check seasoning. 

Serve the soup in bowls with a spoonful of mushroom fricassée in the middle, drizzle with extra virgin olive oil to finish. Bon appétit!

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