Oyster and Jerusalem artichoke soup

It's best to make this soup in a heavy- based casserole dish. If time is short, use a good quality store-bought stock. Try serving the soup warm in shot glasses as a pre-dinner nibble, topped with a fresh oyster and a sprig of dill.

Ingredients

80 g	Butter
1	Finely chopped onion
2 cloves	Crushed garlic
1 cup	Jerusalem artichoke, peeled and cubed (Main)
½ cup	All-purpose flour
½ cup	White wine
½ cup	Water
2 cups	Fish stock
1 cup	Cream
1 dozen	Oyster, reserve the juice (Main)
¼ cup	Chopped dill, reserving a little for garnish
1 pinch	Salt & freshly ground pepper
1 loaf	Crusty bread, to serve

Directions

1. Melt the butter slowly in a heavy based pot. Add the onions, garlic and artichokes, cooking slowly for 10 minutes, without browning, until softened. Add the flour and cook for 4 minutes, stirring. Stir through the wine, water, then the stock, bringing it slowly to the boil until the soup has thickened. Cool slightly before blending until silky smooth.

2. Return the soup to a clean pot.

3. Before serving add the oyster juices, cream, dill and half the oysters, slightly chopped, reserving a few whole for the top. Season to taste. Serve with crusty bread on the side to wipe out every last bit.