Jerusalem Artichoke Soup

with Crispy Bacon and Apples

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family-friendly
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Instructions

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1 Start soup

Preheat the oven to 200°C/180°C fan. Preheat your baking tray. Peel the Jerusalem artichokes. Cut them into very small chunks. Strip the thyme. Peel and finely chop the onion and garlic. Heat a pot over a medium heat with a drizzle with olive oil. Add the Jerusalem artichokesonionsgarlic and thyme (save some for garnish). Fry for 3 min. 

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2 Simmer

Add the measured water and chicken stock cube to the pot and cover with a lid. Simmer for 25 min. 

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3 Prep

Meanwhile, chop the apples into small chunks and place the apples in a bowl. Add the honey and apple cider vinegar. Set aside to marinate until step 6.  

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4 Fry

Put the bread in the oven. Heat a non-stick pan over a medium-high heat. Once hot, add beef bacon and cook for 7 min until browned. Once browned, transfer the bacon to a plate. 

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5 Blend

Once Jerusalem artichokes and are completely soft, transfer the soup to a food processor and blend until smooth. Add the cooking cream and season with salt and pepper.

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6 Serve

Serve the soup in deep bowls. Top with the marinated apples and and crumbled, crispy bacon. Garnish with the reserved thyme leaves. Serve the bread on the side. 

Tips for fussy eaters

Don't like thyme? Replace it with parsley!

Pro tip

Peel the Jerusalem artichokes beforehand as it takes time.

Are you up for exploring a new ingredient? Jerusalem artichokes are used as a root vegetable. Here you get a recipe for a deliciously creamy Jerusalem artichoke soup with crispy toppings!

Cooking Time: 50 min

Equipment Required: Food processor

Cals 555 · Prot 17 · Carbs 80 · Fat 15

Ingredients

Number of people

Soup

Jerusalem artichokes 500 Grams
Fresh thyme 10 Grams
White onion 1 Piece
Garlic cloves 1 Piece
Olive oil 1 Tbsp
Water 500 ML
Chicken stock cube 1 Piece
Cooking cream 100 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Toppings

Beef bacon 90 Grams
Red apple 1 Piece
Honey 15 Grams
Apple cider vinegar 15 ML
Olive and rosemary baguette 2 Piece

Are you up for exploring a new ingredient? Jerusalem artichokes are used as a root vegetable. Here you get a recipe for a deliciously creamy Jerusalem artichoke soup with crispy toppings!

Cooking Time: 50 min

Equipment Required: Food processor

Cals 555 · Prot 17 · Carbs 80 · Fat 15

Instructions

photo

1 Start soup

Preheat the oven to 200°C/180°C fan. Preheat your baking tray. Peel the Jerusalem artichokes. Cut them into very small chunks. Strip the thyme. Peel and finely chop the onion and garlic. Heat a pot over a medium heat with a drizzle with olive oil. Add the Jerusalem artichokesonionsgarlic and thyme (save some for garnish). Fry for 3 min. 

photo

2 Simmer

Add the measured water and chicken stock cube to the pot and cover with a lid. Simmer for 25 min. 

photo

3 Prep

Meanwhile, chop the apples into small chunks and place the apples in a bowl. Add the honey and apple cider vinegar. Set aside to marinate until step 6.  

photo

4 Fry

Put the bread in the oven. Heat a non-stick pan over a medium-high heat. Once hot, add beef bacon and cook for 7 min until browned. Once browned, transfer the bacon to a plate. 

photo

5 Blend

Once Jerusalem artichokes and are completely soft, transfer the soup to a food processor and blend until smooth. Add the cooking cream and season with salt and pepper.

photo

6 Serve

Serve the soup in deep bowls. Top with the marinated apples and and crumbled, crispy bacon. Garnish with the reserved thyme leaves. Serve the bread on the side. 

Tips for fussy eaters

Don't like thyme? Replace it with parsley!

Pro tip

Peel the Jerusalem artichokes beforehand as it takes time.

Ingredients

Number of people

Soup

Jerusalem artichokes 500 Grams
Fresh thyme 10 Grams
White onion 1 Piece
Garlic cloves 1 Piece
Olive oil 1 Tbsp
Water 500 ML
Chicken stock cube 1 Piece
Cooking cream 100 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Toppings

Beef bacon 90 Grams
Red apple 1 Piece
Honey 15 Grams
Apple cider vinegar 15 ML
Olive and rosemary baguette 2 Piece
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