Jerusalem artichoke soup with crispy bacon

Wholesome and hearty, this sensational soup from Anthony Worral Thompson makes brilliant big bowl eating!
By Antony Worrall Thompson
Jerusalem artichoke soup with crispy bacon
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 6 rashers streaky smoked bacon
  • 450 g jerusalem artichokes, peeled, diced and soaked in acidulated water
  • 225 g floury potatoes, such as King Edwards or Maris Piperdiced
  • 1 onion, diced
  • 2 clove garlic, diced
  • 1 stick of celery, diced
  • 115 g unsalted butter
  • 1 tsp thyme, leaves only
  • 1 litres chicken or vegetable stock
  • 300 ml double cream
  • pinch of nutmeg, freshly grated
  • 2 handfuls of spinach leaves, washed
  • salt, and freshly ground black pepper


1. In a heavy-based saucepan over a medium heat cook the bacon for about 8 minutes. Remove bacon and set aside.

2. Drain the artichokes and put them into the bacon fat. Add the potato, onion, garlic, 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 the stock and leave to simmer until the vegetables are soft. Blend everything in a liquidiser until smooth, and then pass through a fine sieve if you want a very smooth soup. Return the soup to the saucepan.

4. Add the cream, nutmeg and spinach and reheat, stirring, until the spinach has wilted. Fold in the remaining butter, cut in small cubes, if desired. Season to taste with a little salt and a decent amount of black pepper.

5. Serve in hot bowls and scatter with the crispy bacon pieces.

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