Bacon & Jerusalem Artichoke Soup, Served With Toasted Ciabatta & Cream
- Prep time: 30 minutes
- Calories: 588
- 1 Tbsp of Butter (pantry)
- 1 of Brown Onion
- 1 of Garlic Clove
- 450 g of Jerusalem Artichokes
- 1 1⁄2 Tbsp of Vege Stock Concentrate
- 30 g of Thickened Cream
- 1 Small Bunch of Chives
- 1 200g Pack of Diced Bacon (Mondo)
- 2 of Ciabatta Roll
Sauté Bacon:Preheat the oven to 200°C. Heat a large pot on medium heat. Add 3⁄4 of the diced bacon (you'll have a little left over) and cook for about 3-4 minutes. Once crispy, set bacon aside on paper towel.
Prepare Remaining Ingredients:Peel and medium dice 3⁄4 of the onion. Peel garlic and roughly chop. Scrub the Jerusalem artichokes really well, then cut into thick slices. Finely chop chives.
Simmer Soup:Add 1⁄2 of the butter to the same pot over medium heat. Add onion and garlic and gently sauté. When the onion has softened after about 5 minutes, add the Jerusalem artichokes, stock concentrate and 600 ml water then stir well to combine. Bring to the boil and reduce heat to simmer gently for 18-20 minutes, until the artichokes are soft and tender.
Toast Ciabatta:With about 10 minutes cooking time remaining, cut the ciabatta rolls in half then drizzle with olive oil (or remaining butter). Place on a baking tray and toast in the oven for 4 minutes, or until lightly browned.
Blend Soup:Blend the soup with a hand-held stick mixer or transfer to a food processor/blender. Blitz until smooth. Check seasoning and adjust to taste. At this point, you can add half of the crispy bacon, or you can save it all for garnish - up to you.
You Plate It:Divide the soup between bowls. Add the cream, sprinkle with chives and remaining bacon. Serve with toasted ciabatta on the side. Enjoy!