Jerusalem artichoke soup with lardons & rosemary

Jerusalem artichokes are in season at this time of year, and packed with prebiotic fibre they’re great for your gut health too. The nutty, earthy flavour works perfectly in our creamy artichoke soup with salty lardons and a pinch of aromatic rosemary. Make a big batch and save it for a cold winters day, ready to slurp in front of the fire.

1 hour 25 mins

2

Easy

• 1 white onion, diced
• 1 leek, chopped
• 2 cloves of garlic, crushed
• 750g Jerusalem artichokes, chopped (skin on is fine, just give them a good scrub)
• 200g potato, skin left on & cut in half if large
• 600ml good quality chicken or turkey stock
• 100ml single cream
• 1 tbsp olive oil
• Knob of butter
• Seasoning to taste

To garnish:
• 100g pancetta lardons
• 1 tbsp rosemary, chopped

1. Heat the olive oil and butter in a large saucepan. Sauté the onion for 5 minutes until soft and translucent. Add the garlic and cook for a further 1-2 minutes.

2. Add the leek, Jerusalem artichoke, potato and seasoning to taste. Mix well.

3. Pour over the stock so that everything is just covered. Bring to a simmer and cook with the lid on for approximately 1 hour, or until the vegetables are soft.

4. Meanwhile, cook the pancetta lardons in a frying pan for approximately 10 minutes, or until crisp. Add the rosemary for the final 2-3 minutes of cooking time and stir regularly to avoid burning. You don’t need to add any oil as the fat from the pancetta provides enough.

5. Blitz the soup until smooth using a blender. Stir in the cream, check the seasoning and divide the soup evenly between bowls. Top with the lardons and rosemary and serve with crusty bread.