Bacon & Jerusalem Artichoke Soup, Served With Toasted Ciabatta & Cream

Sauté Bacon, Onion & Garlic:

Preheat the oven to 200°C. Chop onion, peel and mince the garlic. Add ¾ of the diced bacon (you'll have left over) in a large pot on medium heat; cook for about 2 to 3 minutes. Add about ½ Tbs oil and butter, onion and garlic. Gently sauté.

Add Artichokes & Stock:

Scrub the Jerusalem artichokes really well; then slice. When the onion has softened after about 5 minutes, add the Jerusalem artichokes, concentrated chicken stock, 600 ml water then stir well to combine.

Bring to Boil:

Bring the contents to the boil, reduce the heat and simmer gently for 20 minutes or until the artichokes are soft. In the meantime, thinly slice the chives.

Toast Ciabatta:

With about 10 minutes cooking time remaining, cut the ciabatta rolls in half then drizzle with olive oil (or extra butter). Place on a baking tray and toast in the oven for 4 to 6 minutes, or until browned and crispy.

Blend Soup:

Blend the soup with a hand-held blender or transfer to a food processor/blender. Note: If using a blender, remember that blending hot vegetables and stock will release steam. Allow some way for it to escape to ensure that the lid doesn't blow off.

You Plate It:

Season with salt and pepper as required. Divide the soup between bowls. Add the cream, sprinkle with chives. Serve with toasted ciabatta on the side. Enjoy!