Bacon & Jerusalem Artichoke Soup, Served With Toasted Ciabatta & Cream
  • Prep time: 30 minutes
  • Calories: 588
This is a pretty simple recipe so you can really take in the star of the show, the delicious Jerusalem Artichokes. Our supply of locally grown Jerusalem Artichokes aren't in season for long, so take advantage when they are! This soup really showcases the rich, earthy flavour they have, with a decadent dollop of cream for the top and crispy bacon pieces. Winter soups don't get much more comforting than this!
  • 1 Tbsp of Butter (pantry)
  • 1 of Brown Onion
  • 1 of Garlic Clove
  • 450 g of Jerusalem Artichokes
  • 1 12 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 34 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 34 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 12 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!