Jerusalem Artichoke Soup

Name: Jerusalem Artichoke Soup with Crispy Bacon and Apples
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Jerusalem artichokes; 10 Grams of Fresh thyme; 1 Piece of White onion; 1 Piece of Garlic cloves; 1 Tbsp of Olive oil; 500 ML of Water; 1 Piece of Chicken stock cube; 100 ML of Cooking cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 90 Grams of Beef bacon; 1 Piece of Red apple; 15 Grams of Honey; 15 ML of Apple cider vinegar; 2 Piece of Olive and rosemary baguette

with Crispy Bacon and Apples

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!

Cals 427 · Prot 17 · Carbs 26 · Fat 28

Family Friendly

50 min

Jerusalem Artichoke Soup with Crispy Bacon and Apples

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!

Cals 427 · Prot 17 · Carbs 26 · Fat 28

Family Friendly

Ingredients

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 4*5*9*15*

1 Piece

Cooking cream 4*

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 10*11*

2 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1779 / 427
Fats (g)	28.1
of which saturated (g)	15.6
Carbohydrates (g)	26
of which sugars (g)	18.1
Fibers (g)	3.3
Proteins (g)	16.9
Salt (g)	5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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 artichokes, onions, garlic and thyme (save some for garnish). Fry for 3 min.

2 Simmer

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

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.

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.

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.

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.

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