30 Min
pretty easy
4 People
Rating starstarstarstarstar
Jerusalem artichoke soup with crispy bacon - Velvety Jerusalem artichoke soup with carrot and parsnips, topped with crispy bacon and walnuts. Served with crusty wholemeal ciabatta bread.
1. Bring 1.5L water and crumbled stock cube (1) to the boil in a large saucepan.

2. Peel (or scrub) and dice carrots, parsnips and Jerusalem artichokes (roughly 2cm pieces). Add to the saucepan with stock as you go. Simmer for 10-15 minutes, or until vegetables are tender.

3. Dice bacon and roughly chop walnuts. Heat frypan over medium-heat. Cook bacon for 2 minutes. Add walnuts and cook for a further 2 minutes, or until bacon is crispy. Drain on absorbent paper towel and wipe out pan.

4. Use a stick mixer to blend vegetables until smooth, or to desired consistency. Stir in 2-3 tbsp of desired dairy (optional). Bring to the boil and simmer for 2-3 minutes, season with salt and pepper to taste. Add more water if required.

5. Slice and toast ciabatta in frypan over high heat with 1 tbsp olive oil until golden (see notes).

6. Divide soup between bowls, top with sliced chives, bacon and walnuts and serve with bread.

Cut a garlic clove in half and rub the cut half over toasted bread for quick garlic bread.

No Pork option - replace pork with smoked turkey.
Gluten free option - replace with GF bread.
stock cube 1

carrots 2
Parsnips 2
jerusalem artichokes 700g

bacon 1 packet
walnuts 1 packet

desired dairy 2-3 tbsp

wholemeal ciabatta 1 loaf

chives 1/4 bunch

From your pantry: Oil, salt & pepper