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Ingredients
- 680 g Jerusalem artichokes scrubbed or peeled and chopped
½ large Onions chopped- 25 g applewood-smoked bacon finely chopped
1 tsp butter- 1 ½ cups vegetable stock plus more only if needed to thin
1 cup heavy cream- 1 small sprig rosemary
1 small sprig thyme
1 small bay leaf- salt and black pepper to taste
- extra cooked bacon optional garnish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Melt butter in a saucepan over medium-low heat. Add chopped bacon and onion. Cook, stirring, until the bacon is cooked and the onion is soft.
- Add chopped Jerusalem artichokes, rosemary, thyme and bay leaf. Pour in the measured stock and cream.
- Bring to a gentle simmer and cook for about 23–30 minutes, or until the artichokes are tender. Stir occasionally to prevent sticking.
- Remove the herb stems and bay leaf. Blend until smooth using equipment suitable for hot liquids, then strain if desired.
- Taste and season. Add a little extra stock only if needed to thin, then warm through. Serve with optional cooked bacon. Cool leftovers promptly in shallow containers and refrigerate within 2 hours.
Notes
Jerusalem artichokes are also called sunchokes.
The bacon makes this a meat-containing soup even though vegetable stock is used.
