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Jerusalem Artichoke Soup with Crispy Bacon

A winter root vegetable, Jerusalem artichokes are a great source of iron. Keep your strength up with this hearty soup.



  • 1.

    Heat a heavy based saucepan and cook the bacon until it becomes golden and crispy. Remove and set to one side.

  • 2.

    Drain the artichokes and put them in with the bacon fat, add in the onion, potato, garlic and celery and half of the butter.

  • 3.

    Add the thyme and cook gently for 10 minutes, stirring until the potatoes start to soften.

  • 4.

    Add the stock and leave to simmer until the vegetables are softened. Blend until smooth.

  • 5.

    Return to the saucepan and add the cream, nutmeg and spinach.

  • 6.

    Reheat and stir until the spinach has wilted. Season to taste.

  • 7.

    Serve in hot bowls scattered with the crispy bacon.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Jerusalem Artichoke Soup with Crispy Bacon.


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