Jerusalem Artichoke and Bacon Soup

READY IN: 40mins
Recipe by Sackville

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.

Top Review by Everything Sweet

This was my first time with sunchokes and I would say they remind me of a cross between celery and a potato. This was very good and easy to make. Fills you up on a cold winter night. I was a little short of the amount of sunchokes I needed so I threw in parsnips and the parsnips cooked perfectly. I did add a little cream and arrowroot starch to bulk it up since I didn't have enough veggies, but I really don't think you need to add the cream in this. We had cresCent rolls along side and they were perfect to dip. Thanks for a great new recipe!!

Ingredients Nutrition

  • 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


  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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