Greg Doyle, Grant King, Katrina Kanetani

Jerusalem Artichoke Soup with Roasted Bug Tails, Lardons and Fried Bread

Name: Jerusalem Artichoke Soup with Roasted Bug Tails, Lardons and Fried Bread
Yield: Serves 4
Cuisine: Australia
Ingredients: 30 lardons; 100 ml (3½ fl oz) vegetable oil; about 6 slices sourdough bread; 50 ml (1¾ fl oz) olive oil, plus extra for reheating; 100 g (3½ oz) butter; 500 ml (17 fl oz) pouring (whipping) cream; 1 thyme sprig; 1 litre (35 fl oz) vegetable nage; 1 litre (35 fl oz) white chicken stock; sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste; 1 garlic clove, sliced; 100 g (3½ oz) spring onions (scallions), finely sliced; 100 g (3½ oz) spring onions (scallions), finely sliced; 250 g (5½ oz) unsalted butter; 1 kg (2 lb 4 oz) jerusalem artichokes; 2 thyme sprigs; 16 small balmain bug tails

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

30 lardons
100 ml (3½ fl oz) vegetable oil

Oceania
Australia
Sydney
Main course
Soup

Method

Cut the lardons into pieces 3 mm (⅛ inch) square × 3 cm (1¼ inch) long. Place them in a frying pan with the vegetable oil and fry until cooked.

Cut the bread into batons the same size as the lardons and fry them in the olive oil to make croutons.

To make the artichoke soup, peel the artichokes and place them in cold water so they don’t discolour. When all the ar