Bacon & Jerusalem Artichoke Soup, Served With Toasted Ciabatta & Cream
- Prep time: 30 minutes
- Calories: 588
- 1 Teaspoons of Butter (pantry)
- 1 Brown Onion
- 1 Garlic Clove
- 450 Grams of Jerusalem Artichokes
- 1.5 Tablespoons of Vege Stock Concentrate
- 30 Grams of Thickened Cream
- 1 Small Bunch of Chives
- 1 200 Gram Pack of Diced Bacon (Mondo)
- 2 Ciabatta Roll
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 - 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, stock concentrate, 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 - 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!