Antony Worrall Thompson's Jerusalem Artichoke Soup with Chestnuts and Crispy Bacon

Serves 4
Contains Dairy to finish the soup but this can be left out.

Ingredients
• 6 rashers streaky smoked bacon, cut into lardons
• 450g Jerusalem artichoke, peeled, diced and sub-merged in acidulated water
• 225g (1/2 lb) floury potatoes, peeled and diced
• 1 onion, peeled and diced
• 2 garlic clove, peeled and diced
• 1 stick of celery, diced
• 100g (4oz)unsalted butter
• 1 tsp soft thyme leaves
• 1 litre (1 3/4 pint) chicken or vegetable stock
• 300ml (1/2 pint) Double cream (optional)
• pinch nutmeg
• 2 handfuls baby spinach washed
• salt and ground black pepper
• 175g (6oz) chestnuts, cooked and peeled
• 2 tbsp chopped parsley

Instructions

1. In a heavy based saucepan over a medium heat cook the bacon until it releases some of its fat and become golden and crispy, about 8 minutes. Remove bacon and set aside.
   
   
2. Drain the artichokes and put them into the bacon fat, add the onion, potato, celery and half the butter, stir to combine. Add the thyme and cook for 10 minutes stirring regularly until the potatoes start to soften.
   
   
3. Add stock and leave to simmer until the vegetables are soft. Blend the soup in a liquidiser or food processor until smooth. For a very smooth soup pass through a sieve. Return soup to the saucepan.
   
   
4. Add cream, nutmeg, spinach and reheat. Stir until spinach has wilted. Season to taste with a little salt and a decentamountt of black pepper. Fold in the chestnuts.
   
   
5. Combine crispy bacon bits, parsley and chopped chestnuts. Serve in hot bowls and scatter with bacon mixture

Copyright Antony Worrall Thompson.

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