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Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
- Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
- Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
- Season to taste.
- While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
- Sprinkle some on top of each bowl of soup along with some croutons, if desired.
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!!