Episode 11 / 12 - Soupa Paua
250g Jerusalem artichokes
60g Leek chopped (white only)
60g Onion chopped
70ml White wine
100ml Campbell's Real Stock Chicken
5 drops Truffle oil
12 Shitake mushrooms
1 Bay leaf
1 tsp. Grapeseed oil
Over low heat gently saute the artichoke, leek, onion and bay leaf with 50g of butter, cook untill the onion is translucent. Add white wine and reduce by half. Add Campbell's Real Stock Chicken and reduce by half.
Slowly stir in the cream and simmer gently untill all vegetables are cooked.
Puree the soup and pass through a fine sieve
Cook the dried shitake in a dry pan untill very crunchy, place into a spice grinder and grind into a powder.
Slice the paua thinly and dust in the mushroom dust. Place the grapeseed oil into a hot pan. Flash fry the paua no more that 10 seconds. Thread the paua strips onto a skewer
Pour the soup into a stemless wine glass add the truffle oil, sprinkle some of the shitake dust over the top and place the skewer on top of the glass.