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Jerusalem artichoke soup
( 2 adults and 2 kids )
- 500 gramsJerusalem artichokes
- 150 gramspotatoes
- 1 onion
- 1 clovegarlic
- 1 literwater
- 2 cubechicken stock
- 2 tspdried thyme- or two sprigs fresh thyme
- 100 gramssliced bacon- or salami
- 250 mlsingle cream
- 1 lime- or half a lemon
- 1 wholewheat baguette
- olive oil
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About the recipe
Jerusalem artichokes are a great alternative to potatoes, and they have a tasty, nutty flavour. Try them in this soup, which is a huge hit with our kids. If you want the dish to be 100% vegetarian, leave out the bacon and replace the chicken stock with vegetable stock.
1. Scrub or peel the artichokes and potatoes and roughly dice. Chop the onion and garlic and sautée everything on even heat in oil for a few minutes. You don't want it to sear.
2. Add water, stock cubes and thyme and bring to the boil. Boil on low heat until potatoes and artichokes are completely tender when poked with a fork. This takes about 10 minutes.
3. Finely dice the bacon and place on a cold, dry pan. Switch on the hob and cook until crispy in its own fat. Remove from the pan and place on some kitchen roll until the soup is ready.
4. Pop the soup in a blender and blend with the cream until the soup is completely smooth. Or you can use a handblender directly in the pot. Pop the soup back into the pot and season with lime or lemon juice, salt and pepper. Serve with skyr, chopped chives, and cooked bacon or salami on top and with wholewheat baguette on the side.
Do remember to never fill the blender more than halfway when blending hot liquids, as they can "explode" when the blender is switched on. Start slow and carefully turn up the speed. Cover with a dishtowel instead of the lid. If you don't have a blender, just use a handblender directly in the pot. But give it a proper go! You want the soup as smooth and lump-free as possible.