Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Antony Worrall Thompson

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.

Serves 4

Ingredients

  • 6 rashers of smoked streaky bacon, cut into small pieces
  • 450g (1lb) jerusalem artichokes, peeled, diced and submerged into water with a tsp of vinegar
  • 1 onion, peeled and diced
  • 225g (8oz) floury potatoes , peeled and diced
  • 2 cloves garlic, peeled and diced
  • 1 stick celery, diced
  • 100g (4oz) unsalted butter
  • 1tsp soft thyme leaves
  • 1l (1 pint 15floz) hot chicken stock
  • 300ml (½ pint) double cream
  • Pinch nutmeg
  • 1 handful baby spinach
  • salt and white pepper

Method

  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.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...