Jerusalem artichoke soup with bacon croutons
For a veggie option, use a vegetable stock cube and leave the bacon out of the croutons.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Nonstick skillet
- Mixing bowl
- Food processor
- Blender
- Ladle
- Measuring cup
- Measuring spoon
- Peeler
- Serving bowl
- Stove
- Colander
- Paper towel
Ingredients
- 50g butter
- 1 tbsp sunflower oil
- 1 large onion, roughly chopped
- 1kg Jerusalem artichokes
- 1 garlic clove, crushed
- 800ml chicken stock, fresh or cube
- 150ml milk
- 3 tbsp double cream (optional)
- sea salt flakes
- freshly ground black pepper
- 3 tbspsunflower oil
- 2 thickslices of white bread, crusts removed
- 3 rindlesssmoked streaky bacon rashers, cut into 1cm pieces
- 2 tbspfinely chopped parsley
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