Jerusalem Artichoke and Bacon Soup
Indulge in the cozy, velvety richness of this Jerusalem Artichoke and Bacon Soup, a gourmet delight that pairs earthy flavors with smoky, savory notes. The sweetness of roasted Jerusalem artichokes is beautifully balanced by crispy unsmoked bacon, while fresh thyme and creamy double cream add an extra layer of indulgence. This hearty soup is quick to prepare, taking just 50 minutes from start to finish, making it the perfect crowd-pleaser for a weeknight dinner or a sophisticated starter at your next gathering. Each spoonful delivers a comforting blend of textures and flavors, accentuated by a delicate drizzle of olive oil and the crunch of fragrant bacon. Serve it with crusty bread for an unforgettable dining experience!
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Recipe Information
Ingredients
- 500 g Jerusalem artichokes
- 150 g unsmoked bacon (diced)
- 2 tbsp unsalted butter
- 1 large onion (finely chopped)
- 2 garlic cloves (minced)
- 1 liter chicken stock
- 120 ml double cream
- 1 tsp fresh thyme (leaves only)
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
Peel and clean the Jerusalem artichokes, then chop them into small chunks. Set aside.
Heat a large pot over medium heat and add 1 tablespoon of olive oil. Cook the diced bacon until crispy, then remove with a slotted spoon and set aside on a paper towel to drain.
Add the butter to the pot with the bacon drippings. Once melted, sauté the chopped onion and garlic until softened and translucent, about 5 minutes.
Add the Jerusalem artichoke chunks and thyme to the pot. Stir well to coat the vegetables in the butter and cook for another 5 minutes.
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the Jerusalem artichokes are tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and blend carefully.
Stir in the double cream and season the soup with salt and black pepper to taste. Warm the soup gently over low heat, being careful not to let it boil.
Ladle the soup into bowls and garnish with the crispy bacon on top. Serve immediately with crusty bread if desired.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 15.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
