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 558 · Prot 17 · Carbs 81 · Fat 15
Family-Friendly
Calorie smart
Try Hello Chef Now
50 min
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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 558 · Prot 17 · Carbs 81 · Fat 15
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
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

Tips for fussy eaters

Don't like thyme? Replace it with parsley!

Pro tip

Peel the Jerusalem artichokes beforehand as it takes time.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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