Description
A simple and delicious Nordic soup
Ingredients
Scale
- 500g Jerusalem artichokes
- 1 litre chicken or vegetable stock
- 1 onion
- 2 garlic cloves
- 3 sprigs of thyme
- 50g bacon
- 1/2 bunch fresh chives
- 2 tablespoons olive oil
- 2–3 tablespoons cider vinegar
- 50ml cream
- 25g butter
- 1 pinch of nutmeg (optional)
Instructions
- Chop the onion and one garlic clove.
- Peel the artichokes and set two aside for the marinated raw artichoke.
- Roughly chop the remainin artichoke.
- Saute the onion in the butter over a medium low heat until softened, about 8-10 minutes.
- Add the garlic and thyme and cook for 1-2 minutes.
- Add the artichoke and saute for 5 minutes.
- Add the stock and cook for another 10-15 minutes until the artichokes are soft.
- Meanwhile to make the marinated raw artichoke, chop the artichokes into small cubes.
- Cut the garlic into identifiable slices and add to the oil and 2 tablespoons of vinegar.
- Chop in half the chives and add the artichoke, leaving to marinate for 10-15 minutes.
- Finely chop the bacon and fry until crispy, 3-4 minutes.
- Remove the thyme and blend the soup until smooth.
- Return to the pot, stir in the cream and reheat gently before serving.
- Remove the garlic from the marinaded artichoke.
- Season the soup with salt, pepper, nutmeg and a little bit of vinegar to taste.
- Serve topped with bacon, remaining chopped chives and marinated artichoke.
- Prep Time: 15 mins
- Cook Time: 25 mins