Fry an onion and some cloves of garlic in a tiny amount of olive oil. Add some Jerusalem artichokes and fry until golden and getting soft. Add some stock, (I use chicken), or water and a stock cube, or white wine, or a combination. I don't bother with amounts - just use your eyes and tastebuds. Slowly simmer until everything's soft - about 40 minutes. Season to taste with salt, pepper and anything else you feel like. Blitz in a food processor or use a hand held blender thing (that's what I do). Put some rashers of smoked streaky bacon on the grill and cook till crispy. Add some Philadelphia cheese to the soup - a tub full. Stir gently, add some chives, and heat gently till boiling. Then crumble the bacon in.
Yum!
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