Winter Recipe: Jerusalem Artichoke Soup with Bacon Crisps & Croutons
Angela Palermo |
Ingredients:
200g Jerusalem Artichokes, peeled, cut into 2cm cubes
2 large Desiree Potatoes, peeled, cut into 4 cm cubes
1 large Leek, white part of leek thinly sliced
1 & 1/2 litre Chicken or Vegetable Stock, plus
2 Garlic cloves, peeled
2 tblsp of Butter, roughly cut
1 tblsp Olive oil
100ml Fresh Puring Cream
4 rashers Bacon, cut into 4cm pieces
A handful of croutons per soup
Salt & Pepper to taste
White pepper
Method:
In your Le Creuset Signature Round French Oven 24cm, place in the butter & olive oil - turn heat to medium. Add in leek with a pinch of sea salt & cook stirring for 2 mins. Then add in the garlic and allow to cook for a further minute.
Now add in the Jerusalem artichokes, potatoes, and chicken stock – ensure the root vegetables are covered with the chicken stock. Bring to the boil, then turn down the heat to medium and allow to simmer away until root vegetables (especially the Jerusalem artichokes) are cooked through. Using a hand processor, blitz soup mixture until running mixture and no chunks of vegetables. Add the puring cream (and extra hot chicken stock – if the soup is too thick) and stir to combine. Soup consistency should be a smooth velvety liquid – not gluggy!
Meanwhile, place bacon on a tray lined with baking paper and place in a hot oven until bacon has cooked and is crispy – about 15mins.
Serve soup in bowls. Top with crispy bacon and croutons.
