Recipes
Date posted: 06/11/2024
Ingredients
| Artichoke Jerusalem | 1kg |
| Maris piper potatoes | 500g |
| Onions | 250g |
| Everyday Favourites unsalted butter | 50g |
| Sea salt | 4g |
| Chestnuts | 120g |
| Everyday Favourites gluten free vegetable bouillon paste | 30g |
| Double cream | 400ml |
| Farmstead smoked rindless streaky bacon | 100g |
| Dark soft brown sugar | 40g |
| Everyday Favourites cracked black peppercorn | 1g |
Method
- Peel artichokes and potatoes and cut into even size pieces.
- Peel and slice onions.
- Heat the butter in a pan and add the sliced onions and salt, cook until soft with no colour.
- Add the artichokes, chestnuts and potato and then 1 litre of made vegetable bouillon.
- Bring to the simmer and cook until the artichokes and potatoes are tender, blend and then pass through a sieve into a clean pan.
- Heat the cream and then add to the soup, season if required and keep warm.
- Lay the bacon onto a baking sheet and cover with the brown sugar and black pepper, bake until golden brown. Allow to cool and chop into pieces.
- Serve the soup with the bacon snap on top.