Jerusalem artichokes or sunchokes aren’t really artichokes, they’re a root. Combined with onion, fennel, leeks, and potatoes they make a hearty soup flavored with bacon and garlic. Jerusalem Artichoke Soup with Garlic and Bacon.
- 2 tablespoon unsalted butter
- 3 slice extra thick bacon
- 1 large onion peeled, trimmed, and thinnly sliced
- 1 medium fennel bulb thinly sliced
- 1 medium leek white and light green parts only, halved lengthwise, washed, and thinly sliced
- 1 celery stalk peeled, trimmed, and thinly sliced
- 3 clove garlic peeled and chopped
- 1 ½ pound Jerusalem artichokes (sunchokes) scrubbed and cut into ¼‑inch-thick slices
- ½ teaspoon dried sage leaves crumbled
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- 2 quart chicken stock
- 1 medium potato peeled and chopped
- 1 cup water or as needed, optional
Melt the butter in a Dutch oven over medium heat. Add the bacon and cook, turning occasionally, until it begins to crisp, about 8 minutes. Remove the bacon and roughly chop it; set it aside until serving time.
Add the onion, fennel, leeks, celery, garlic, sage, thyme, bay leaf, ½ teaspoon salt and ¼ teaspoon pepper to the fat in the Dutch oven. 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 teaspoon 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.
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.