Jerusalem Artichoke and Bacon Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love Jerusalem Artichokes, despite their 'fartichoke' reputation! I sometimes use half parsnips, half jerusalem artichokes in this recipe. You can also add about 200ml of cream, as the original in the UK's Independent newspaper called for, but I find it just fine without. Serve topped with croutons. Ingredients:
1 large onion, peeled and finely chopped |
6 slices streaky bacon, cut into rough 1cm pieces |
1 tablespoon butter |
1 tablespoon oil |
5 cups chicken stock (a good quality cube dissolved in that amount of water will do) or 5 cups vegetable stock (a good quality cube dissolved in that amount of water will do) |
500 g jerusalem artichokes, peeled and cut into rough 1cm chunks |
salt & freshly ground black pepper |
Directions:
1. Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
2. Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
3. Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
4. Season to taste.
5. While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
6. Sprinkle some on top of each bowl of soup along with some croutons, if desired.
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