A winter root vegetable, Jerusalem artichokes are a great source of iron. Keep your strength up with this hearty soup.
Heat a heavy based saucepan and cook the bacon until it becomes golden and crispy. Remove and set to one side.
Drain the artichokes and put them in with the bacon fat, add in the onion, potato, garlic and celery and half of the butter.
Add the thyme and cook gently for 10 minutes, stirring until the potatoes start to soften.
Add the stock and leave to simmer until the vegetables are softened. Blend until smooth.
Return to the saucepan and add the cream, nutmeg and spinach.
Reheat and stir until the spinach has wilted. Season to taste.
Serve in hot bowls scattered with the crispy bacon.
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