Jerusalem Artichoke Soup with Sage Croutons, a recipe from Daniel Boulud on Gourmetpedia

Ingredients

• - 1 kg (2 1/4 lb.) Jerusalem artichoke or Sunchoke s, well washed (or 8-10 artichoke hearts), thinly sliced
• - 2 liters (8 cups) chicken or vegetable stock or water
• - 80 g (3 oz.) pancetta or bacon, cut into 3 big pieces
• - 60 g (1/4 cup) butter
• - 3 cloves of garlic, peeled, germ removed
• - 1 medium potato, peeled and diced
• - 1 onion, peeled and thinly sliced
• - 1 fennel bulb, thinly sliced
• - 1 leek, white part only, thinly sliced, washed and dried
• - 1 celery stalk, peeled and thinly sliced
• - 1 bouquet garni (2 sprigs of sage, 2 sprigs of thyme, 1 bay leaf, tied up in the green part of a leek)
• - 125 ml (1/2 cup) heavy cream
• - Salt and ground white pepper