White Truffle Mushroom Soup

INGREDIENTS:

8oz white Mushrooms
1 cup Cream
1/2 cup chicken broth
1/2 cup milk
1/4 cup white wine
1/4 cup brandy
White truffle oil
1 tsp red wine vinegar

GARNISH:

4 tsp Pepper Jelly
Small Sprigs of European and Asian Oregano
Spring Onion flower filaments
Salt, white and black pepper

DIRECTIONS:

1. Heat the white wine and brandy in a saucepan to cook off the alcohol, reduce by 2/3.

2. Place the mushrooms, cream, milk and chicken broth in a very high speed blender. Blend for 5 minutes until there is just an emulsion and no solid matter.

3. Add the wine, brandy and truffle oil and blend for another 2 minutes.

4. Add the red wine vinegar until you can taste that the vinegar and cream are in balance (i.e. the cream no longer tastes heavy).

5. Blend for a further 5 minutes or until the soup has the consistency of a foam.

6. Plate, garnish and serve.