How to cook Jerusalem Artichoke Veloute with Crispy Pancetta
Jerusalem Artichoke Veloute with Crispy Pancetta Ingredients
25g butter
75g smoked bacon, finely chopped
1 onion, peeled, trimmed, and chopped
1 medium leek, white part only, chopped
1 celery stalk, peeled and thinly sliced
2 garlic cloves, peeled and chopped
Sea salt and freshly ground white pepper
Bouquet garni
800g Jerusalem artichokes
1 small floury potato, peeled and chopped
1.2l hot chicken stock (or boiling water)
150ml double cream (optional)
Small handful of chives
1 Melt the butter in a large heavy-based pan over medium heat. Add
the chopped bacon and fry, stirring occasionally, until crisp. Remove
the crispy bacon to a plate lined with kitchen paper and set aside.
2 Add the onion, leek, celery and garlic to the pan and season well
with salt and pepper. Toss in the bouquet garni and fry over medium-to-high
heat, stirring frequently for about 5 minutes until the vegetables
are lightly golden at the edges.
3 Meanwhile, quickly slice the artichokes and add to the pan, along
with the potatoes. Cook for another 10-12 minutes, stirring occasionally
until lightly coloured.
4 Pour in enough hot stock or boiling water to cover and bring to
the boil. Lower the heat to a simmer and leave to cook for 20-25 minutes
until the vegetables are soft. Discard the bouquet garni.
5 Purée the soup in batches until smooth and thick. Return to the
pan and stir in the double cream, if using. Adjust seasoning.
6 Reheat the soup, then ladle into warm bowls and scatter over the
crispy bacon. Snip over the chives to serve.
Your Jerusalem Artichoke Veloute with Crispy Pancetta is ready now
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