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Jerusalem artichoke soup with crispy pancetta and sourdough croutons (Serves 4-6). Savory and comforting, perfect for chilly days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ulrichhoeche.com.
Ingredients
- 400g Jerusalem artichokes
- 30g Butter
- 1 bunch spring onion finely sliced (white for soup, green for garnish)
- 1 garlic glove sliced
- 400ml vegetable stock
- 80ml cream
- Salt and white pepper to taste
- 40g pancetta sliced
- 10ml vegetable oil
- 50g sourdough bread
- 10ml olive oil
- 1/2 bunch chives very thinly sliced
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