Jerusalem Artichoke Soup with Crispy Bacon
This recipe was created with fond memories of my late brother-in-law, Bruce - he just loved Jerusalem artichokes. I think he might have enjoyed a bowl or two.
- 500g Jerusalem artichokes
- 250 diced brown onion
- ¼ cup finely diced celery
- 1 garlic clove, peeled and finely chopped
- 35g butter
- 4 sprigs of thyme, leaves only
- 1 litre chicken stock
- 100g bacon, cut into julienne
- 10g chives, finely chopped, plus extra for serving
- 3 tbsp freshly grated Parmesan cheese
- Freshly grated nutmeg
- Salt & pepper
- Double cream for serving
- Melt the butter in a large saucepan over medium/low heat.
- Add the onion and celery and sauté for 8-10 minutes, until the onion is tender.
- Add the garlic and thyme and sauté for 2 minutes.
- Then add the artichokes and sauté for 5 minutes.
- Pour in the stock and bring to the boil, then reduce to a simmer and cook for another 15-20 minutes, until the artichokes are soft.
- Meanwhile fry the bacon in a frying pan until crispy.
- When the artichokes are soft, puree the soup until it is smooth and creamy.
- Add chives and 2 tablespoons of the Parmesan cheese and stir through.
- Season to taste with freshly grated nutmeg, salt and pepper.
- Serve in individual dishes and top each with a teaspoonful of double cream, some crispy fried bacon, chopped chives and a sprinkling of parmesan cheese
- Time involved:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Serving Time: 5 Minutes