This recipe is adapted from Claus Meyer’s ‘Almanak‘ an incredibly beautiful and varied Danish cookbook that makes me wish I actually could understand Danish. Claus Meyer is one of the founders of the New Nordic Cuisine concept who, along with Rene Redzepi, set up Noma. Meyer is a household name in Denmark, and his cookbooks have been on the shelves of every Danish house I have visited. His Ted talk on indigenous food cultures is well worth a watch.
This soup is pure New Nordic Cuisine. It is seasonal and relies on almost all local ingredients (although the original called for chorizo, we went for bacon instead since we already had it in the fridge). The marinaded raw artichoke and vinegar add a really nice edge and contrast to the silky soup. We only had a dark stock to hand, but if you can make this with a light chicken stock, it will turn out a beautiful ethereal creamy white. Serves 6 as a starter.
Print
Jerusalem Artichoke Soup with Bacon and Chives
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A silky and seasonal Nordic soup featuring Jerusalem artichokes, enhanced with crispy bacon and fresh chives for a delightful contrast.
Ingredients
- 500g Jerusalem artichokes
- 1 litre chicken or vegetable stock
- 1 onion, chopped
- 2 garlic cloves
- 3 sprigs of thyme
- 50g bacon, chopped
- 1/2 bunch fresh chives, chopped
- 2 tbsp olive oil
- 2-3 tbsp cider vinegar
- 50ml cream
- Salt and pepper to taste
Instructions
- Peel the Jerusalem artichokes and set two aside for the marinated raw artichoke. Roughly chop the remaining artichokes.
- Chop the onion and one garlic clove.
- In a large pot, heat the olive oil over medium-low heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- Add the chopped garlic and thyme sprigs, and cook for an additional 2 minutes until fragrant.
- Add the chopped artichokes to the pot, stirring to combine with the onion mixture.
- Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat and let it simmer for 20 minutes, or until the artichokes are tender.
- While the soup is simmering, fry the bacon in a separate pan over medium heat until crispy. Remove and drain on paper towels.
- Once the artichokes are tender, remove the thyme sprigs and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
- Stir in the cream and season with salt and pepper to taste. Keep warm on low heat.
- For the marinated artichoke, thinly slice the reserved artichokes and toss with cider vinegar, a pinch of salt, and a little olive oil. Let it marinate for at least 10 minutes.
- To serve, ladle the soup into bowls, top with crispy bacon, marinated artichoke slices, and a sprinkle of fresh chives.
Notes
- For a lighter color, use a light chicken stock instead of dark stock.
- The marinated artichoke adds a nice tangy contrast to the creamy soup.
- This soup can be made ahead and reheated gently.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5
- Sodium: 480
- Fat: 15
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Creamy Onion Soup
- Chef Thomas Keller’s English Pea Soup
- Niklas Ekstedt: A Man on Fire
- Artichokes, Pancetta, and Cheese Cups
Frequently Asked Questions
Why does the recipe include a garnish of raw marinated artichoke on a hot soup?
The article explains this is a signature New Nordic Cuisine technique: the thinly sliced raw artichoke is tossed with cider vinegar, a pinch of salt, and olive oil and left to marinate for at least 10 minutes. Placed on top of the silky blended soup, it adds what the article calls “a really nice edge and contrast” — a tangy, slightly crunchy counterpoint to the smooth base.
Does the choice of stock affect the color of the soup?
Yes, significantly. The article notes the author only had dark stock on hand, but says that using a light chicken stock “will turn out a beautiful ethereal creamy white.” The notes echo this, recommending light stock specifically for a lighter color. Dark stock produces a browner result that still tastes great but looks less elegant.
Where does this recipe come from and what is New Nordic Cuisine?
The recipe is adapted from Claus Meyer’s Danish cookbook “Almanak.” Meyer co-founded the New Nordic Cuisine concept alongside René Redzepi of Noma. As the article describes it, New Nordic Cuisine is seasonal and relies on almost entirely local ingredients — which is why this soup swaps the original chorizo for bacon (already in the fridge) without hesitation.
Apart from food use, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flower heads.-:”`
Have a look at all of the most interesting piece of writing at our new webpage
<http://caramoan.ph/
I just had this at cafe Noreen in Copenhagen and had to look fr a recipe! Delicious. Warning – Jerusalem artichokes – not to be confused with regular artichokes
I love artichokes but I’ve never thought about making a soup from them – sounds delicious!