Jerusalem Artichoke and Bacon Soup

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 3-4
UNITS: US

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
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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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