Jerusalem artichoke soup

Ingredients

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 Piper, diced
1 onion, diced
2 garlic clove, diced
50 g unsalted Butter
1 tsp thyme leaves
1 litre chicken or vegetable stock
300 ml double cream
pinch of Nutmeg, freshly grated
Salt, and freshly ground black pepper

Method

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 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 and nutmeg and reheat stirring. 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.