1.5 pound jerusalem artichokes scrubbed cut into ¼-inch-thick slices (sunchokes)
0.5 teaspoon sage leaves dried crumbled
0.5 teaspoon thyme leaves dried
2 tablespoon butter unsalted
1 cup water or as needed
Equipment
food processor
bowl
ladle
blender
dutch oven
immersion blender
Directions
Melt the butter in a Dutch oven over medium heat.
Add the bacon and cook, turninging occasionally, until it begins to crisp, about 8 minutes.
Add the onion, fennel, leeks, celery, garlic, sage, thyme, bay leaf, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally for 5 minutes.
Add the Jerusalem artichokes and cook for 15 to 20 minutes more, stirring occasionally.
Pour in the stock, add the potatoes and the remaining 1 teaspoons salt, and bring the mixture to the boil. Lower the heat to a simmer and cook, uncovered, about 30 minutes.
Remove the bay leaf and discard it.
Remove the bacon and roughly chop it; set it aside until serving time.Using a blender, hand-held immersion blender, or a food processor, and working in batches, puree the soup until it is very smooth. You may need to add a bit of water to achieve desired consistency. Adjust seasoning as needed.Rewarm the soup and ladle the soup into warm bowls. Top each serving with some of the reserved bacon.Like this:Like Loading...
