Jerusalem Artichoke & Truffle Soup with Rye Bread Croutons |
Favourites 24

Total Time: 50 Minutes 

Serves 6

The combination of Jerusalem artichokes and bacon makes this a completely unique soup which will delight your taste buds. 

For the soup:

  • 600g of Jerusalem artichokes
  • 3 tbsp of olive oil
  • 1 red onion, chopped
  • 8 rashers of smoked streaky bacon, chopped
  • 1 litre of chicken stock or water
  • ½ tsp of salt

For the croutons:

  • 4 tbsp of olive oil
  • 1 clove of garlic, crushed
  • 4 thick slices of rye bread, cut into strips
  • ½ tsp of pink Himalayan salt or sea salt
  • White truffle oil, to drizzle

To serve:

  • 4 rashers of smoked streaky bacon
  • 2 tbsp of finely chopped parsley
  • 4 tbsp of white truffle oil

1. Wash the Jerusalem artichokes well, then scrape off the thin outside layer with a kitchen knife. Cut the artichokes into thin slices and soak in water for 20 minutes, then drain.
2. Heat the olive oil in a large saucepan. Add the onion and fry for a few minutes to soften, then add the chopped bacon and fry for another couple of minutes. Next add the Jerusalem artichokes and pour in the stock. Bring to a gentle boil, add the salt, and simmer for 20 minutes.
3. While the soup is simmering, in a frying pan, heat the olive oil for the croutons and gently fry the garlic. Add the rye bread strips and sauté for about five minutes. Sprinkle with salt, then drain on kitchen towel until cooled and crispy. Just before serving, drizzle them with the truffle oil.
4. In another frying pan, fry the four rashers of bacon until crispy, then remove from the pan, drain on kitchen towel and chop.

5. Remove the soup from the heat, pour into a blender or food processor and blend to the desired consistency.
6. Serve the soup with the bacon and chopped parsley sprinkled on top. Finally, drizzle each soup bowl with a little extra truffle oil and serve the rye bread croutons either on top or on the side.
Recipe taken from Cook Yourself Happy by Caroline Fleming. (Jacqui Small, £15.70)


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