Jerusalem artichokes make the most delicious soup and one of my favourite winter meals. They are knobbly little things that look a bit like ginger, but taste like a cross between potato, mushroom and garlic. Find them at farmers’ markets and some food stores. They are also incredibly easy to grow. Seek them out to try something different — you won’t regret it. You can mix other vegetables into the soup, such as carrot, celery or pumpkin, if you like.
Ingredients
| 2 Tbsp | Olive oil |
| 900 g | Jerusalem artichokes, peeled and chopped (Main) |
| 1 | Onion, large, chopped |
| 3 ½ cups | Chicken stock |
| 3 cloves | Garlic, minced |
| 1 tsp | Nutmeg, freshly grated |
| 3 slices | Streaky bacon, chopped (Main) |
| 2 slices | Rye bread, chopped into small cubes |
| ½ cup | Milk, or cream |
| ½ | Lemons, juiced |
| ½ cup | Parsley, or chives, chopped |
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Directions
- Heat 1 Tbsp of the olive oil in a large saucepan and add artichokes, onion and garlic. Saute for 4-5 minutes until onion is soft. Add chicken stock and nutmeg, cover and bring to the boil. Reduce to medium heat and cook for 20 minutes or until artichokes are soft — test them with a fork.
- Meanwhile, heat remaining Tbsp of oil in a frying pan and fry bacon for 2-3 minutes to render out some fat. Add bread cubes and continue to fry for a further 2-3 minutes or until bacon and bread are crispy. Season with salt and pepper and set aside.
- Transfer soup to a blender with milk or cream and lemon juice. Blend until smooth. Season to taste — depending on saltiness of chicken stock, it may not need salt.
- To serve, divide hot soup between bowls and top with bacon, croutons and chopped parsley or chives.
