Jerusalem Artichoke Soup

Name: Jerusalem Artichoke Soup
Yield: Makes about 6 cups/1.4 l; Serves 8
Ingredients: Freshly ground white pepper; 1 small russet potato, about 5 oz/140 g, peeled and cut into 1-in/2.5-cm chunks; 1 lb/455 g Jerusalem artichokes, unpeeled, cut into ½-in/12-mm chunks; 1 tbsp. kosher or fine sea salt; 1 large leek, 8 oz/225 g, white and light green part only, halved lengthwise and thinly sliced crosswise into half-moons; 2 large garlic cloves, smashed with the side of a chef’s knife and roughly chopped; 1 large celery rib, 4 oz/115 g, thinly sliced; ¼ cup/60 ml. heavy whipping cream; 4 cups/960 ml. homemade chicken stock or canned low-sodium chicken broth; 4 fresh sage sprigs; 4 fresh thyme sprigs; 1 tbsp. extra-virgin olive oil; 2 oz/55 g thick-cut bacon, cut crosswise into strips ¼ in/6 mm wide; 10 peppercorns; 1 bay leaf

Preparation info

Makes about 6 cups 1.4 l ; Serves
8

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

It’s the smooth, deeply earthy taste of Jerusalem artichokes that makes this soup taste so creamy and rich. Only a small amount of cream is added to finish the soup, which owes its full-flavored nuttiness to the reddish-skinned, knobby tuber. Of course, it doesn’t hurt that the vegetables are sautéed in a little bacon fat! The soup is filling, so serving it in small portions is advised.

Ingredients

Soup

Ingredients

Method