1041. JERUSALEM ARTICHOKE and HAZELNUT SOUP with CRISPY BACON

serves 4

500 grams Jerusalem artichokes, scrubbed and sliced
1 large onion, sliced
1 table spoon olive oil
2 cloves garlic, crushed
2 sticks of celery, washed and sliced
900 mls chicken stock
100 mls single cream
6 rashers bacon
100 grams hazelnuts, toasted and ground

Gently fry the onions with the celery for 5 minutes. Add the garlic and artichokes for 30 seconds. Add the stock, bring to the boil and then simmer for around 20 minutes. Meanwhile, grill the bacon until really crispy and chop into pieces. Blend until smooth, then stir in the hazelnuts and cream. Top each serving with some of the crispy bacon pieces, and a swirl of olive oil and cream if you remember.


courtesy of: Helen Graves, Food Stories, December 21st, 2007