Jerusalem artichoke cream with chorizo and quail’s egg

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Crème de topinambour au chorizo, oeuf de caille
Photo credit: Céline de Cérou
This recipe for Jerusalem artichoke soup with chorizo and quail’s eggs is perfect for your festive meals (Christmas, New Year’s Eve, Easter, etc.). The matured olive oil, used here at the start and end of cooking, will add notes of black olives and woodland that will complement the other ingredients beautifully. Bon appétit!
A PDO
Preparation
30 min
A PDO
Cooking time
30 min
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Ingredients

A PDO
For 6 personnes
  • 500 g Jerusalem artichoke
  • 8 tranches chorizo
  • 50 g a whole chorizo
  • 1 glass of milk
  • 1 shallot
  • 10 cl olive oil from the Baux-de-Provence Valley – ripened olives PDO
  • 30 g Parmesan
  • 5 quail’s eggs
  • Pumpkin seeds
  • Chives
  • Salt, pepper

Tip

For this recipe idea, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its notes of black olive and candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these olive oils: PDO Aix-en-Provence – ripened olives, PDO Provence – ripened olives or a French olive oil with a ripened flavour.

Instructions

  • Dice the shallot into small cubes and set aside.
  • Next, peel the Jerusalem artichokes and slice them into rounds.

  • Sauté the shallot in a little olive oil from the Vallée des Baux-de-Provence – made from sun-ripened olives – until golden. Then add the sliced Jerusalem artichokes and cook for 5 minutes until golden.

  • Add the glass of milk, along with the salt and pepper. Cover and leave to simmer over a low heat for 10 minutes.

  • Cut the chorizo slices into small pieces. Then add them to the Jerusalem artichokes. Cover again and simmer over a very low heat for 10 minutes.

  • Meanwhile, boil the quail’s eggs, then peel them and cut them in half.

  • Meanwhile, make the Parmesan crisps on a baking tray. Form small mounds of grated Parmesan and bake in the oven at 180°C for a few minutes (until the mounds have melted and turned golden brown). Set aside.

  • Remove the skin from the whole chorizo, then blend it. Spread it out on a baking tray and toast it until it’s slightly crispy.

  • Once the Jerusalem artichokes are cooked (pierce them with a fork to check they’re done), place everything in a deep bowl. Blend the hot mixture with a hand blender, then gradually add the olive oil until you have a smooth, creamy consistency.

  • Serve in a small glass, starting with a layer of Jerusalem artichoke cream, then sprinkle with crispy chorizo, add half a quail’s egg, a few pumpkin seeds and a little finely chopped chives. Finish by adding a Parmesan tuile.

Tip

For this recipe idea, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its notes of black olive and candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these olive oils: PDO Aix-en-Provence – ripened olives, PDO Provence – ripened olives or a French olive oil with a ripened flavour.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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