Jerusalem Artichoke Soup with Crispy Bacon

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


  1. Melt the butter in a large saucepan over medium/low heat.
  2. Add the onion and celery and sauté for 8-10 minutes, until the onion is tender.
  3. Add the garlic and thyme and sauté for 2 minutes.
  4. Then add the artichokes and sauté for 5 minutes.
  5. 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.
  6. Meanwhile fry the bacon in a frying pan until crispy.
  7. When the artichokes are soft, puree the soup until it is smooth and creamy.
  8. Add chives and 2 tablespoons of the Parmesan cheese and stir through.
  9. Season to taste with freshly grated nutmeg, salt and pepper.
  10. 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


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