Ingredients:
1 large onions, peeled and finely chopped
6 slices streaky bacon, cut into rough 1cm pieces
1 tablespoon butter
1 tablespoon oil
5 cups chicken stock (a good quality cube dissolved in that amount of water will do) or 5 cups vegetable stock ( a good quality cube dissolved in that amount of water will do)
500 g jerusalem artichokes, peeled and cut into rough 1cm chunks
salt & freshly ground black pepper
Directions:
Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
Season to taste.
While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Servings: 3-4
Time preparation: 10 min.
Time total: 40 min.