600g of Jerusalem artichokes
3 tbsp of olive oil
1 red onion, chopped
8 rashers of smoked streaky bacon, chopped
1lt of chicken stock or water
½ tsp of salt
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
4 rashers of smoked streaky bacon
2 tbsp of finely chopped parsley
4 tbsp of white truffle oil
Step 1Wash the 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.
Step 2Heat 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 artichokes and pour in the stock. Bring to a gentle boil, add the salt, and simmer for 20 minutes.
Step 3While 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.
Step 4In another frying pan, fry the four rashers of bacon until crispy, then remove from the pan, drain on kitchen towel and chop.
Step 5Remove the soup from the heat, pour into a blender or food processor and blend to the desired consistency.
Step 6Serve 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.