Jerusalem artichoke soup with bacon and rye croutons
Jerusalem artichokes makes the most delicious soup; it’s one of my favourite winter meals. Jerusalem artichoke are knobbly little things that look a bit like ginger, but taste like a cross between potato, mushroom and garlic!
Find Jerusalem artichokes at farmers’ markets and some food stores. However, these artichokes are also incredibly easy to grow. Seek them out to try something different – you won’t regret it. You can mix other vegetables into the soup, such as carrot, celery or pumpkin if you like.
To make this soup gluten-free, make sure the stock you use is gluten-free and use your favourite gluten-free bread instead of the rye. For dairy-free, use coconut milk or coconut cream instead of regular milk or cream.
- olive oil 2 tablespoons
- Jerusalem artichokes 900g, peeled and chopped
- large onion 1, chopped
- garlic 3 cloves, minced
- chicken stock 3½ cups
- nutmeg 1 teaspoon, freshly grated
- streaky bacon 2-3 rashers, chopped
- rye bread 2 slices, chopped into small cubes
- salt and freshly ground black pepper
- milk or cream ½ cup
- juice of ½ lemon
- parsley or chives ½ cup, chopped