Trevilley Farm

Cream of Jerusalem Artichoke Soup


500g Jerusalem Artichoke - peeled and roughly chopped
1 large onion - chopped fine
2 potatoes - peeled and chopped into small pieces
1 clove garlic - crushed
1 tablespoon brandy
Approx 1 1/2 pints of chicken broth or chicken / vegetable stock
Approx 100ml whipping cream
Large knob of butter
4 rashers of bacon (optional)
1 tablespoon all purpose flour
small handfull of parsley - chopped
salt and freshly ground pepper

Preparation Instructions: 

Preparation time: 15 mins
Cook time: 35 mins
Serves 4 - 6

Heat the butter in a large saucepan over a medium heat.
Add the onions, garlic, potatoes and artichokes. Cook covered on low heat for about 10 minutes.
Uncover and cook for a further 10 minutes.

Stir in the brandy and flour and cook for about a minute.
Gradually stir in two thirds of the stock, stirring continuously until the soup boils.
Simmer until all the artichokes and potatoes are soft enough to mash (probably about 10 minutes).

Fry the bacon rashers. When cooked slice them into small pieces and put aside.

Using a food processor or hand held blender puree the soup until smooth.
Use the rest of the stock if it is too thick.

Return to the pan, add the cream and season well.
Heat and serve garnished with the bacon and parsley.

Recipe Ingredients: 

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