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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.


  • 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


  • 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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