- 450g jerusalem artichokes, peeled, diced and soaked in acidulated water
- 225g potatoes, peeled and diced.
- 1 onion, diced
- 2 gloves garlic, diced
- 55g unsalted butter
- 1 tsp thyme leaves
- 1 litre chicken stock
- 150ml double cream
- pinch of nutmeg
- 4 rashers streaky bacon
In heavy saucepan fry bacon. Set aside when ready.
Drain artichokes and put them in the bacon fat.
Add potato, onion, garlic and the butter.
Stir to combine, add the thyme and cook for about 10 mins, stirring regularly until the potatoes start to soften.
Add stock and simmer until vegetables are soft.
Blend soup to make it smooth.
Add cream and nutmeg.
Add good amount of black pepper. Season to taste with salt.
Serve scattered with bacon bits.
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