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Jerusalem Artichoke & Bacon Soup

This weird vegetable that looks like ginger makes a very tasty and delicious soup.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 15 min Cook: 30 min

Ingredients

Jerusalem artichokes 500g
Medium onion 1
Streaky bacon rashers 6
Unsalted butter 1 tbsp
Soup stock 600ml
Semi-skimmed milk 200ml
Salt & pepper a little

Method

1
Here are the ingredients.
2
Peel the artichoke and slice. Soak in water.
3
Slice the onion and bacon into 7-8mm thick.
4
Heat the butter in a heavy pan on medium and stir fry the onions. Add the artichoke and stir for 5 minutes.
5
Add the soup stock and turn down to a simmer for 20 minutes when it starts to boil.
6
In the meantime, fry the bacon in a frying pan (no oil) until crispy. Pat off any excess oil.
7
Pour Step 5 into a blender until smoth. Add the milk and season as necessary. Transfer to a soup bowl.
8
Put the crispy bacon on top and black pepper, if you like. It's ready.

Tips & Note

It's better to peel the Jerusalem artichoke as it looks and tastes better and is easier to blend.

Jerusalem Artichoke & Bacon Soup

This weird vegetable that looks like ginger makes a very tasty and delicious soup.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 15 min

Cook: 30 min

Ingredients

Jerusalem artichokes 500g
Medium onion 1
Streaky bacon rashers 6
Unsalted butter 1 tbsp
Soup stock 600ml
Semi-skimmed milk 200ml
Salt & pepper a little
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Jerusalem Artichoke & Bacon Soup

Recipe ID :247 Posted on 12 APR 2015
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Serves 4

Prep 15min
Cook 30min
views 8,939
printed 262

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This weird vegetable that looks like ginger makes a very tasty and delicious soup.

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Mizue
Recipe By
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Mizue
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Ingredients

Print Ingredients Email Ingredients
500g
1
6
1 tbsp
600ml
200ml
a little

Method

Prep
15min
Cook
30min
1
Here are the ingredients.
2
Peel the artichoke and slice. Soak in water.
3
Slice the onion and bacon into 7-8mm thick.
4
Heat the butter in a heavy pan on medium and stir fry the onions. Add the artichoke and stir for 5 minutes.
5
Add the soup stock and turn down to a simmer for 20 minutes when it starts to boil.
6
In the meantime, fry the bacon in a frying pan (no oil) until crispy. Pat off any excess oil.
7
Pour Step 5 into a blender until smoth. Add the milk and season as necessary. Transfer to a soup bowl.
8
Put the crispy bacon on top and black pepper, if you like. It's ready.

Tips & Note

It's better to peel the Jerusalem artichoke as it looks and tastes better and is easier to blend.

Category

Britain Soups Root Vegetables Breakfast

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