The jerusalem artichoke or sunchoke is a great little knobbly root vegetable that has a lovely earthy taste. It somehow tastes very fall-like to me and as the cold weather starts to get more intense what better way to warm yourself up than with this hearty and nourishing soup.
Jerusalem artichoke and potato soup
1 medium onion
2 cloves of garlic
2 tbsp of olive oil
400 g of jerusalem artichoke
250 g of potatoes
6-8 dl of water
1 chicken bouillon cube
1/2 tsp of powdered nutmeg
salt and pepper
100 g of diced bacon
- Dice the onion and garlic and saute it in olive oil in a pot until transparent.
- Add peeled and roughly diced jerusalem artichokes, potatoes, 6 dl of water and the bouillon cube. Put a lid on it and let it cook until the jerusalem artichokes and potatoes are cooked through. You can check this by poking them with a knife. If the knife goes through without resistance, it’s cooked.
- Take the pot of the heat and blend until smooth. You can also pour everything into a blender, if you don’t have a stick blender.
- Put the pot with the blended soup back onto the stove and add nutmeg. Stir and add salt and pepper according to taste. If needed, add a bit more water untill you get a consistensy you’re happy with. (I personally prefer my soups a bit on the thick side)
- Fry the bacon over high heat until crisp and serve the soup, topped with bacon.