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Jerusalem artichoke soup
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Prep Time:
10 minutes
10 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
40 minutes
40 minutes
Sunchoke soup: Nutty, earthy tubers of sunflowers shine in this hearty, flavorful dish.
Ingredients:
- 9.20 gm olive oil
- 800g Jerusalem artichokes, peeled, chopped
- 500g sebago (brushed) potatoes, peeled, chopped
- 3 bacon rashers, rind removed, finely chopped
- 4 bay leaves, torn
- 8 sprigs fresh thyme
- 1L (4 cups) chicken style liquid stock
- 750mls (3 cups) water
Instructions:
- In a large heavy-based saucepan over medium heat, heat the olive oil until shimmering. Add in artichokes, potatoes, bacon, bay leaves, and thyme. Cook and stir occasionally for 5 minutes until fragrant and slightly caramelized.
- Pour in the stock and water into the pot, and turn up the heat to high to bring it to a boil. Lower the heat to medium and let it cook for 20 minutes without a lid. Discard the bay leaves and thyme stems, then season the soup with salt and pepper to taste.
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