Jerusalem Artichoke Soup with Sage and Bacon Recipe

Prep Time Cook Time Serves
20m 30m 2 - 4

After having passed these strange looking vegetables with nothing more than a side glance at the market, I finally decided it was time to make their acquaintance…properly. That meant cooking with them. I have started slowly by preparing them in a soup. After all, it’s usually pretty hard to mess up a soup!

This recipe is based on one I came across in a local French food magazine. I have added a few of my own touches, including the blue cheese garnish (highly recommend it!). I love the flavor in this soup and look forward to using these vegetables in other ways. No more side glances from me at the supermarket!

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 4 strips bacon, roughly chopped
  • 4 cloves garlic, finely chopped
  • 5 sage leaves, roughly chopped
  • 1 ½ pounds Jerusalem artichokes, peeled and cut into ½-inch pieces
  • 2 cups chicken stock
  • Crumbled blue cheese, for garnish (optional)
  • Freshly ground pepper (optional)

INSTRUCTIONS

Melt the butter in a Dutch oven or large stockpot over medium-high heat. Add the bacon and cook, stirring occasionally, until starting to brown, about 3 – 4 minutes. Add the garlic and sage, lower the heat to medium-low and continue to cook, stirring frequently, for an additional 1 – 2 minutes or until fragrant. Add the artichokes and sauté for 5 minutes, stirring well to combine all of the ingredients. Add the chicken stock to the pot and top up with enough water to completely submerge the artichokes. Bring to a boil and reduce to a simmer over low heat. Simmer, partially covered, until the artichokes are tender when pierced with a knife, about 20 minutes. Remove from the heat.

Working in batches in a standing blender, blend the soup until smooth. Return the soup to the pot and rewarm. Ladle into bowls and top with some crumbled blue cheese and freshly ground pepper, if desired. Serve warm.

COOK'S TIPS

Jerusalem artichokes have no relation to Jerusalem or to artichokes. How they got this name is a mystery. They are also known as sunchokes, sunroots and here in France they are called topinambour. They are related to the sunflower species and are usually cooked in ways similar to potatoes.

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