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Jerusalem Artichoke and Bacon Soup

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.

Ready In:
40mins
Serves:
Units:

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

  • 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.
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RECIPE MADE WITH LOVE BY

@Sackville
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@Sackville
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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."
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  1. 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!!
    Reply
  2. 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.
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