Creamed Jerusalem artichoke soup with roasted bacon

Name: Creamed Jerusalem artichoke soup with roasted bacon
Yield: 4
Ingredients: Coarse salt; Pepper; 1 tsp Nutmeg, freshly grated; 150 g Bacon, diced; 2 tbsp Lemon juice. freshly squeezed; 2 tbsp Olive oil; 2.5 dl Whipped cream; 200 g Onion; 250 g Potatoes; 300 g Jerusalem artichokes; 8 dl Chicken broth

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Creamed Jerusalem artichoke soup with roasted bacon

		Coarse salt
		Pepper
1	tsp	Nutmeg, freshly grated
150	g	Bacon, diced
2	tbsp	Lemon juice. freshly squeezed
2	tbsp	Olive oil
2.5	dl	Whipped cream
200	g	Onion
250	g	Potatoes
300	g	Jerusalem artichokes
8	dl	Chicken broth

Instructions for Creamed Jerusalem artichoke soup with roasted bacon

To prepare the Creamed Jerusalem artichoke soup with roasted bacon recipe, please follow these instructions:

Peel the Jerusalem artichokes and potatoes and cut them into coarse pieces. Arrow the onion and cut into cubes.

Grate the vegetables in olive oil in a pan and add chicken Fund-Let it simmer for 20 minutes and add the whipping cream and grated nutmeg. Simmer an additional 5 minutes to everything is tender.

Blend the soup and season with salt, pepper and lemon juice.

Bacon roasted crisp in a pan and put up.

Serve artichokes soup piping hot in 4 hot deep plates with bacon cubes.

Serve with French bread.

Creamed Jerusalem artichoke soup with roasted bacon

Ingredients for Creamed Jerusalem artichoke soup with roasted bacon

Instructions for Creamed Jerusalem artichoke soup with roasted bacon

Recipe categories