Jerusalem artichoke soup with Rock Ptarmigan

Serves 4–6



200 g Jerusalem artichoke, peeled and chopped

200 g Shitake mushrooms – save some for the salad

1 white onion, chopped

1 cove of garlic, chopped

1 twig of thyme, chopped

1 tbsp butter

1tbsp rapeseed oil, you may also use olive oil

1000 ml chicken stock

100 ml white wine


  1. In a pot, soften Jerusalem artichokes, mushrooms, onion and garlic together with the thyme in butter and oil.
  2. Add chicken stock and white wine and cook until all vegetables are soft. Blitz the soup until smooth.
  3. Keep warm until serving.


1 tbsp honey

1 tbsp apple cider vinegar

1 tbsp rapeseed oil

Lichen, deep-fried – optional

½ red onion thinly sliced

100 g fries lettuce

100 g cured and smoked breast of Rock Ptarmigan, thinly sliced


  1. In a bowl combine honey, vinegar and oil to make the dressing.
  2. In another bowl combine the remaining ingredients to make the salad.
  3. Add the dressing and combine.

Serve the soup with the salad on the side.