400g Jerusalem artichokes
1 bunch spring onion finely sliced (white for soup, green for garnish)
1 garlic glove sliced
400ml vegetable stock
Salt and white pepper to taste
To make the artichoke soup, peel the artichokes and place them in cold water so they don't discolour. When all the artichokes have been peeled, drain off the water and finely slice them crossways. Melt the butter in a stainless-steel pot with the spring onion and garlic. Add the artichokes, salt and pepper and sweat over a very low heat until the artichokes are cooked to the point where they are starting to break up (do not allow the artichokes to brown). Add the vegetable stock bring to a light simmer and blend to a fine cream-like consistency. Season to taste. (When reheating the soup you must make sure you never allow the soup to come to the boil.)
40g pancetta sliced
10ml vegetable oil
50g sourdough bread
10ml olive oil
1/2 bunch chives very thinly sliced
Cut the pancetta into pieces 3 mm square x 3 cm long. Place them in a frying pan with the vegetable oil and fry until cooked.
Cut the bread into batons the same size as the lardons and fry them in the olive oil to make croutons.
Reheat the lardons and croutons in a frying pan with the extra olive oil and set aside. In a saucepan bring the soup to the heat and froth it up with a hand blender. Pour the soup into a serving bowl and scatter over the bread batons and lardons, finish with the chives and green of spring onion serve.
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