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."
 
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Ready In:
40mins
Ingredients:
7
Serves:
3-4
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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
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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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Reviews

  1. 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!!
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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