Jerusalem artichokes soup with pancetta and chives

soupe de topinambour

Ingredients

  • onion,
  • oil,
  • chicken stock,
  • artichoke,
  • double cream,
  • chives ,
  • pancetta.

Preparation

With Jerusalem artichokes

Jerusalem artichokes soup with pancetta and chives
Serves 2
Fry 1 diced onion in a little oil.
Add 200g peeled and diced Jerusalem Artichokes and 1 crushed garlic clove, and fry for 5
minutes.
Add 700ml chicken stock, then simmer for 30 minutes until the artichokes are tender. Blend using a stick blender and season well. Add 100ml double cream, bring to the boil before serving.
Top with chopped chives and crisp pancetta crumbled over.

Ideal accompaniment:

With a good wine!

soupe de topinambour_2

http://italyfood-montecarlo.com/en/tenuta-agricola-marrone.html

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